Braised Fish with Wild San Pepper

Name: Braised Fish with Wild San Pepper
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece grass carp; 30g Pickled peppers; 1 tablespoon salt; 1/2 a spoon Sugar; 1 tablespoon Soy sauce; 2 pieces Green onions; piece Bubble ginger; 1/2 a spoon Chicken noodles; 1 tablespoon Cooking Wine; 50g Sweet potato starch; 5 cloves garlic; 15g pepper; 1 tablespoon Doubanjiang; 1 tablespoon Vinegar; 2 pcs star anise; 5g Fennel Seed

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Xiaoyun is a cat and really loves to eat fish. I can see fish at least 3 days a week at home, steamed, grilled, braised, boiled, all come to my bowl~ ~ Today, this dish seems to be a pot of red and not too spicy, and it is not difficult to prepare, but it is delicious. The fish cubes are as tender as tofu, and they will be crushed by lightly using chopsticks. Taste it, the fish is smooth, the soup is rich, and the taste is more layered. To describe it by Hong Qigong’s taste of Huang Rong’s cooking skills, "Every time you chew, you will have a different taste, or creamy and tender, or sweet and crunchy. It's refreshing, full of flavors, and varied. It's as unpredictable as the martial arts masters. A master can accidentally make a taste that is better than a restaurant. This wild pepper is still made by my mother, every year. I will make some soak for a year. It is really comfortable to add a bit of sour and spicy to enhance the flavor when making fish or stir-fry. If you don't have wild wild pepper at home, you can buy it at the supermarket, but you still don't buy it yourself. Hygiene, some additives are always added, and it is better to make your own kimchi if you have the conditions.

Braised Fish with Wild San Pepper

1. Wash and drain the grass carp after finishing

Braised Fish with Wild San Pepper recipe

2. Cut the cleaned fish

3. Cut scallions, parsley, thick slices of garlic

4. Pickled wild wild pepper and cut into sections, pickled ginger slices

5. Then add salt, cooking wine, pepper, and sweet potato starch to marinate. There is a little more starch, which is more starch than that used to make smooth meat, and less starch than that used to make crispy meat.

6. Oil the marinated fish. Use high heat to fry the fish in a frying pan for a little bit, then you can fish them all. This process is just to make the starch and the fish fully bond, so as not to boil them apart, not to make the fish cooked

7. Heat a frying pan, add vegetable oil, pour in soaked ginger and wild mountain pepper, sprinkle a large handful of dried Chinese pepper, 1 tablespoon of bean paste and stir fry to get red oil

8. Add 1 tablespoon of soy sauce

9. Add star anise and fennel, stir fry for a fragrant flavor

10. Add the right amount of water and half a spoon of sugar to the pot

11. After boiling, put the fried fish pieces in, add 1 tablespoon of cooking wine and half a tablespoon of chicken powder, shake the pot slightly in the middle, and let the soup cover the upper part of the fish

12. Put the scallions and simmer for 5 minutes. Turn off the heat. Put a large spoonful of vinegar (the vinegar is mainly used to get rid of greasy). It is best to pour it directly into the bowl, because the fish is very tender. Once you use a shovel, the fish will break easily.

Tips:
1. Do not fry the fish for too long. Fry it until the skin is slightly yellow, so as not to affect the taste. This process is only to make the starch and the fish fully bond, so as not to boil it, not to make the fish cooked;
2. Pickled ginger and pickled peppers and bean paste are both salty, so add salt as needed;
3. The other thing about grilled fish is that after the fish starts to cook, don’t turn her over, try not to move it. If the soup is not enough, if the upper part of the fish is not tasty enough, you can shake the pot or use a spoon to take a little soup. a bit.