Pickled Pepper Fish
1.
Marinated fish: 1/2 teaspoon of salt, 1 teaspoon of white pepper, 2 tablespoons of dried starch, 1 tablespoon of cooking wine;
Stir-fry: 130 grams of red lantern pepper, 2 tablespoons of bean paste, 2 long peppers, 3 slices of ginger, 2 cloves of garlic, a little salt, 1/8 teaspoon of pepper, 1 teaspoon of sugar, 1/4 teaspoon of soy sauce , Water 600ML, coriander and white sesame
Remove the bore, gills, scales and wash the grass carp
2.
Cut into chunks and put in a large container
3.
Pour all the ingredients for the marinated fish into the container, grab the fish and the marinade ingredients and marinate for about 20 minutes
4.
Heat oil in a pot, about 70% of the heat can be added to the fish
5.
Fry it again and fish it out
6.
After the oil temperature rises, fry the fried fish meat again until the fish is burnt and crispy. Remove the oil and set aside
7.
Shred ginger, mince garlic, and cut long pickled peppers into small circles
8.
In another pot, add the cooking oil and heat up, add ginger, minced garlic, and long pickled pepper rings in turn
9.
Pour in Quexian bean paste and stir-fry until the red oil comes out
10.
Pour the lantern soaked red pepper into the pot
11.
Stir fry and add the clear soup
12.
After boiling the soup over high heat, add salt, sugar, soy sauce and white pepper
13.
Put the fried fish pieces into the pot one by one and cook them
14.
Sprinkle pieces of white sesame and coriander just before it is out of the pan
15.
Served and ready to eat
Tips:
1. You can add some bamboo shoots or mushrooms to it when making it;
2. The oil temperature of fried fish should be controlled well. If the oil temperature is too low, fish will not be burnt and crisp, and will only inhale a lot of oil;
3. The bean paste is very salty, so you must put less salt in the soup.
