Pickled Pepper Golden Pomfret

Name: Pickled Pepper Golden Pomfret
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Gold Pomfret; Some Pickled peppers; Some ginger; Some Chopped shallots; Some pepper; Some oil; Some salt

by Scarlett WH

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Some time ago, I bought a large package of pickled peppers from Metro in order to make "Pickled Pepper Pork Knuckles". After cooking, put the remaining pickled peppers in a fresh-keeping box and store them in the refrigerator. Yesterday, when I sorted out the refrigerator, I found that there was a lot of space left, so I could take up a lot of space. .

Seeing the golden pomfret that is melting for cooking today, you have a recipe in your heart, so let's mix and match the "Pickled Pepper Golden Pomfret". Make a few knives on the surface of the golden pomfret, add some salt for the bottom flavor; then fry the golden pomfret on both sides with low heat until golden; finally add the pickled pepper soup and simmer for the flavor. The hot and sour pickled peppers remove the fishy smell and make them spicy but not dry; while the fish meat absorbs the taste of pickled pepper juice and not only becomes more delicious, but also hot and sour, which promotes appetite and helps us digest and absorb.

The only regret is that when I took the photo, I found that the color of this dish was not enough to absorb people, but after eating it, the family felt that it was delicious and spicy enough, which made people hooked. "

Ingredients

1 piece Gold Pomfret
Some Pickled Peppers
Some Ginger
Some Chopped Shallots
Some Pepper
Some Oil
Some Salt

Pickled Pepper Golden Pomfret

1. Prepare the raw materials: Make a few knives on the surface of the golden pomfret, and drain the surface water; half of the pickled peppers are cut into small pieces; ginger and shallots are cut into small pieces for later use;

2. Heat the pan and paint the surface of the bottom of the pan with ginger;

3. Put an appropriate amount of oil in the pot and put the golden pomfret;

4. Fry the fish until golden on both sides and take it out;

5. Leave a little oil in the pot, add minced pickled pepper and minced ginger and stir fry together;

6. After smelling the aroma, add the remaining half of pickled pepper and pickled pepper water, and boil;

7. Add the fried golden pomfret after the broth is boiled;

8. Simmer on low heat, turn the dough once in the middle, add salt and pepper to taste;

9. Turn to high heat to collect the juice, and use a spoon to pour the soup on the fish;

10. Put the fish on the plate when the juice is almost finished, sprinkle some chopped green onions on the surface.

Tips:
1. In order for the fish to be fried intact, the water on the surface of the fish must first be absorbed; secondly, heat the pan and rub the bottom of the pan with ginger; then pour in the right amount of oil and put the fish down for frying; be careful not to rush the fish when frying Flip the fish, you can first shake the pan, and the fish will shake together to indicate that the fish is basically fried;

2. Don't chop all the pickled peppers, chop half of them, and stir-fry them together with the minced ginger to get a fragrant flavor; put half of the whole together with the pickled peppers into the broth;

3. After the soup is boiled, add the fried fish and simmer together; turn it over in the middle, add salt and pepper to taste; finally collect the juice on high heat, and keep the soup on top of the fish to make the fish more Tasty.