Pickled Pepper Chinese Fish

Name: Pickled Pepper Chinese Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 bars Mandarin fish; 2 tbsp Vegetable oil; 1 teaspoon salt; 1 tbsp Sugar; 1 tbsp Braised Soy Sauce; 1.5 tbsp chili sauce; 1 tbsp Cooking Wine; 15g Pickled peppers; 1.5 tbsp Rice vinegar; 10g shallot; 2 pieces Minced red pepper; 2g Basil; 10g ginger; Some water

by Jackey cat

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Huazi fish live in various water systems in the Heilongjiang River Basin. The fish tastes delicious and does not contain rich fat. It is not known to everyone on weekdays. At least many people in the south are from the tip of the tongue in the Chinese documentary. I know that there is such a delicious fish. I made a pan-fried fish last time. This time I made a heavy taste. Put pickled peppers and rice vinegar. Make a hot and sour one. Slowly simmer it over a low fire. It tastes good. Hot and sour but not irritating, the fish has a good taste, and in the end even the soup is soaked in the rice.

Pickled Pepper Chinese Fish

1. Clean the mandarin fish, drain the water, add salt, cooking wine, and basil leaves to marinate for about 10 minutes

2. Heat the pan, put the oil, and fry the mandarin fish in the pan

3. After frying on both sides, add green onion and ginger to stir fragrantly

4. Then put in Guilin chili sauce and stir up the red oil

5. Then add an appropriate amount of water, and add sugar, braised soy sauce, pickled peppers and rice vinegar

6. Simmer on low heat for 10 minutes, then turn on high heat to collect the juice until the juice thickens

7. Finally, sprinkle with crushed red pepper and serve

Tips:
1. When frying the fish, it must be fried thoroughly and fragrant;
2. The scallion and ginger should be stir-fried for a fragrance
3. When frying Guilin chili sauce, stir-fry on low heat to get the red oil;
4. The fish needs to be simmered slowly to make it more delicious.