Pickled pepper fish

Overview

May 11th. Chongqing. It’s still the warm sunshine of spring, at noon this weekend. There is some fish frozen in the refrigerator. At noon, I will make a fish with pickled peppers. It's such a small fish. I only discovered it after it thawed, and it's not very embarrassing. I made it myself, home-style pickled pepper fish. It doesn’t have as much oil and heavy ingredients as the ones in restaurants, but it still tastes good. Sugar and chicken essence were used to enhance the freshness, dark soy sauce was used to add color, and soy sauce and vinegar were used to add flavor. In addition, only 3 or 4 pickled peppers are added. If you like the strong pickled pepper flavor, you can add more.

Tags

• hot dishes
• chicken essence
• cooking wine
• cucumber
• garlic
• hueryu
• millet pepper
• old soy sauce
• onions
• pickled ginger
• pickled pepper
• starch
• sugar
• zanthoxylum bungeanum
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the fish, add a spoonful of cooking wine, appropriate amount of starch, white pepper, and salt and mix well to remove the fishy smell.

   

2. 2 Slice onions, ginger, garlic and pickled ginger with a knife, cut pickled peppers and millet peppers into rings (I cut them with kitchen scissors, and I also kept the pickling water in the pickled peppers^_^), and set aside Sichuan peppercorns and sugar. (If you don’t like it too spicy, you can omit the peppercorns and millet pepper.); Cut the cucumber into cubes.

   

3. 3 Heat the pan with cold oil. After the oil is hot, add all the seasonings in step 2 and stir-fry over low heat until the flavor is released.

   

4. 4 Add the fish and stir-fry until cooked through, pour in hot water and bring to a boil.

   

5. 5 Pour in the cucumbers and bring to a boil, cover and simmer over low heat for 2 or 3 minutes until the cucumbers are tender.

   

6. 6 Add a little dark soy sauce for color, turn to high heat to reduce the juice, add salt, turn off the heat and add chicken essence and bring to the pot.