Grilled Skin Fish with Dried Pickled Peppers

Name: Grilled Skin Fish with Dried Pickled Peppers
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Doubanjiang; piece Bubble ginger; 30g Pickled peppers; 5 Millet pepper; 2 pieces shallot; 10g Cooking Wine; 5g salt; 3g Plant seasoning powder; 3g Sugar; 5g Oyster sauce

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

2

The scientific name of grilled fish is horse-faced puffer, which is named after the rough skin is removed before cooking. Grilled skin fish is tender and nutritious, and the price has been soaring in recent years. Currently, the grilled skin fish on the Chongqing market has sold for nearly 40 yuan a catty.

Grilled Skin Fish with Dried Pickled Peppers

1. Preparation materials, green pepper diced, pickled pepper, pickled ginger, millet chili, green onion, grilled fish

2. Chopped pickled peppers and pickled ginger separately

3. Mince shallot, mince pepper, slice garlic

4. The grilled skin fish is cleaned and marinated in cooking wine for a while.

5. Add oil to the pot, heat up, add 1.5 tablespoons of bean paste and stir fry until fragrant, then add chopped paojiang, pickled peppers, green peppercorns, and continue to fry the kimchi flavor

6. Then add a drop of water to boil

7. Add the grilled skin fish that has been washed and marinated. Gently stir and fry. Add in oyster sauce, sugar, homemade vegetable powder, and vinegar.

8. After it is boiled, turn to medium-low heat and cook until the grilled fish is delicious. Sprinkle with chopped green onion and millet chili rings from the pot.

Tips:
Only a little bit of water is used to make this dish, it is basically cooked with the oil of the stir-fried ingredients, which is more delicious