Pickled Pepper Crispy Fish

Name: Pickled Pepper Crispy Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some grass carp; Some Green onions; Some starch; Some Bubble ginger; Some Pickled peppers; Some Vinegar; Some Sugar; Some Pepper noodles; Some salt

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pickled pepper crispy fish is a common Sichuan dish, and it is indispensable on festive days such as Chinese New Year, wedding and promotion. The pickled pepper crispy fish is very simple. It tastes spicy, sweet and sour. The outside is crispy and the inside is tender, and the meat is delicious. And there is no fishy smell, very appetizing, adults and children basically like to eat.
Grass carp is the first choice for making sweet and sour fish, tilapia, mandarin fish, etc. can also be used. The size of the fish should be about 1000 grams, and the meat of this size is the most tender and delicious. The fish I bought this time was intended to be sauerkraut fish. I just finished eating sauerkraut at home, so I changed to this crispy fish, which tasted good, but the fish was a bit bigger and it was difficult to fry. "

Ingredients

Some Grass Carp
Some Green Onions
Some Starch
Some Bubble Ginger
Some Pickled Peppers
Some Vinegar
Some Sugar
Some Pepper Noodles
Some Salt

Pickled Pepper Crispy Fish

1. Preparation materials: pickled peppers, pickled ginger, garlic, green onions

2. Remove the scales of the grass carp, wash with a knife, and marinate for 15 minutes

3. Pickled peppers, pickled ginger, mince, garlic and green onions, cut into sections

4. Put enough oil in the pot, heat the oil to about 70% hot, hold the fish tail on the top of the pot, use a spoon to pour the hot oil on the fish, so that the fish with the knife is turned out and shaped. Then transfer the fish into the frying pan while frying, pour hot oil on the fish while frying, fry on medium heat until the fish skin becomes crispy

5. Take out the fried carp and put it in the fish dish (I bought this fish more than 3 catties, or more than a catty for easy operation)

6. Leave the bottom oil in the pot and saute the onion, ginger, garlic

7. Add pickled peppers and stir-fry with minced ginger

8. Put balsamic vinegar, pepper, sugar, salt

9. Add an appropriate amount of water to a boil over high heat, then add 1 tablespoon of cooked oil until the sauce in the pot is bright and even

10. Pour the gorgon sauce on the fried fish and sprinkle with pepper noodles.

Tips:
1. Choose fresh fish to taste good.

2. When frying the fish, first pick up the oil and then fry it in the pot, the flower knife is obviously beautiful.

3. The fish needs to be fried for a little longer time, so that the skin will be crispy, taste good and not fishy.