Double Pepper Overwater Fish
1.
Make a few cuts on the fish, add salt, and marinate in cooking wine; cut the green onions, green peppers, red peppers, green onions, into small pieces, slice ginger, mince garlic, and sauerkraut for use
2.
Add clean water to the pot, add scallions, ginger slices, sauerkraut, and pepper
3.
After the water is boiled, boil the marinated fish in a pot, and wait until it is boiled again and cook for about 3 minutes.
4.
Heat oil in a pot, add minced garlic, sauerkraut, pepper, pickled ginger and Pixian bean paste, stir fry until fragrant
5.
Add half a bowl of water, add light soy sauce, green red pepper, green onion, and bring to a boil
6.
After the broth is boiled, add water starch, and when the broth is faintly thick, pour it on the fish and eat it
Tips:
Little cheats:
1. When paddling the fish, do not draw too hard or even cut too deeply, as appropriate, a knife can be drawn on the top of the fish head, which is conducive to the cooking of the fish head
2. After the fish is processed, it must be marinated with salt and cooking wine to help remove the fishy smell
3. The cooking time should not be too long, otherwise it will make the fish old and not delicious enough; the heat is not easy to be too big, too big to cook the fish, it will be out of shape if you pick it up and serve it on the plate.
4. When stir-frying the seasoning, the oil temperature is not easy to be too high, just use medium heat, otherwise the seasoning will be easy to fry after putting it down
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