Chopped Pepper Anchovies
by Night dire
Favorite
Difficulty
Normal
Time
30m
Serving
2
Chongqing is still hazy. Just a week ago, it was 36 degrees high, but now it is only a few degrees.
Although this week did not have the successful vacation as imagined, at least there is no need to host a program, which is relatively easy.
I have never made anchovies before. I bought a few frozen anchovies in the supermarket some time ago. After making them, I found that this fish has almost no thorns. Although it is a frozen sea fish, the taste is still very good.
This is one of the dishes for dinner the day before yesterday.
Material: one anchovy.
Seasoning: green onion, ginger, garlic, chopped pepper, pepper, millet pepper, star anise, cinnamon, bay leaf, cumin, cooking wine, white pepper, starch, soy sauce, vinegar, sugar.
1. Wash the anchovies to remove the black film in the abdomen, cut the surface with an oblique knife, evenly spread the cooking wine, salt, white pepper, ginger, and starch on the fish body, and let it stand for 20 minutes to remove the fishy.
2. Adjust the appropriate amount of water and starch into water starch, change the scallion, ginger and garlic with a knife, cut millet peppers into circles, and use other seasonings for later use.
3. Wipe off the water on the surface of the anchovies with kitchen paper. Heat the dry pan, coat the bottom of the pan with ginger, heat the pan with cold oil, and fry the anchovies in the pan until both sides are slightly yellowed and put on a plate for later use.
4. Leave the bottom oil in the pot. After the oil is hot, add a spoon of chopped pepper and stir-fry the red oil. Then add the onion, ginger, garlic, pepper, millet pepper, star anise, cinnamon, bay leaf, and cumin to stir fry to create a fragrance.
5. Bring to a boil with hot water, add a spoon of cooking wine, a spoon of soy sauce and half a spoon of vinegar.
6. After the water is boiled, add the fried anchovies and cover with a low heat for about 15 minutes.
7. Put the fish on the plate and set aside.
8. Collect the fish soup in the pot, add the adjusted water and starch to a boil, mix thoroughly and pour it on the anchovies.
Ps: A few tips:
1. Because I am worried that the fishy smell of frozen anchovies is heavier, I use more seasonings. In fact, you can add seasonings to your children's shoes according to your own taste. For example, if you don't like spicy, you can omit Chinese pepper and millet pepper. Don't like soy sauce and vinegar. You can leave it alone.
2. No matter what the fish is, removing the teeth, gills and the black film in the fish body is the key to removing fishy. If it is a carp, it is necessary to remove the line.
3. Heat the dry pan before frying any fish, smear the bottom of the pan with ginger, and then pour in a proper amount of oil. After the oil is hot, add the fish. Gently shake the pan during frying and don't turn it over. The above measures will work well. Keep the fish body intact and keep the fish skin from sticking to the pan.
4. It is best to put the green onion at the last place before starting the pot. It can be cut off and can remove the fishy smell and increase the fragrance. (I went all down in a hurry O(∩_∩)O)"
Although this week did not have the successful vacation as imagined, at least there is no need to host a program, which is relatively easy.
I have never made anchovies before. I bought a few frozen anchovies in the supermarket some time ago. After making them, I found that this fish has almost no thorns. Although it is a frozen sea fish, the taste is still very good.
This is one of the dishes for dinner the day before yesterday.
Material: one anchovy.
Seasoning: green onion, ginger, garlic, chopped pepper, pepper, millet pepper, star anise, cinnamon, bay leaf, cumin, cooking wine, white pepper, starch, soy sauce, vinegar, sugar.
1. Wash the anchovies to remove the black film in the abdomen, cut the surface with an oblique knife, evenly spread the cooking wine, salt, white pepper, ginger, and starch on the fish body, and let it stand for 20 minutes to remove the fishy.
2. Adjust the appropriate amount of water and starch into water starch, change the scallion, ginger and garlic with a knife, cut millet peppers into circles, and use other seasonings for later use.
3. Wipe off the water on the surface of the anchovies with kitchen paper. Heat the dry pan, coat the bottom of the pan with ginger, heat the pan with cold oil, and fry the anchovies in the pan until both sides are slightly yellowed and put on a plate for later use.
4. Leave the bottom oil in the pot. After the oil is hot, add a spoon of chopped pepper and stir-fry the red oil. Then add the onion, ginger, garlic, pepper, millet pepper, star anise, cinnamon, bay leaf, and cumin to stir fry to create a fragrance.
5. Bring to a boil with hot water, add a spoon of cooking wine, a spoon of soy sauce and half a spoon of vinegar.
6. After the water is boiled, add the fried anchovies and cover with a low heat for about 15 minutes.
7. Put the fish on the plate and set aside.
8. Collect the fish soup in the pot, add the adjusted water and starch to a boil, mix thoroughly and pour it on the anchovies.
Ps: A few tips:
1. Because I am worried that the fishy smell of frozen anchovies is heavier, I use more seasonings. In fact, you can add seasonings to your children's shoes according to your own taste. For example, if you don't like spicy, you can omit Chinese pepper and millet pepper. Don't like soy sauce and vinegar. You can leave it alone.
2. No matter what the fish is, removing the teeth, gills and the black film in the fish body is the key to removing fishy. If it is a carp, it is necessary to remove the line.
3. Heat the dry pan before frying any fish, smear the bottom of the pan with ginger, and then pour in a proper amount of oil. After the oil is hot, add the fish. Gently shake the pan during frying and don't turn it over. The above measures will work well. Keep the fish body intact and keep the fish skin from sticking to the pan.
4. It is best to put the green onion at the last place before starting the pot. It can be cut off and can remove the fishy smell and increase the fragrance. (I went all down in a hurry O(∩_∩)O)"
