Pickled Pepper Sweet and Sour Wuchang Fish
1.
Preparation materials: pickled pepper, pickled ginger, Pixian bean paste, pepper, garlic, green onion
2.
Cut pickled peppers into circles, mince pickled ginger, mince green onions, mince garlic
3.
Wash the Wuchang fish, absorb the moisture with kitchen paper, and cut a knife on the back of the fish
4.
Spread a thin layer of dry starch on both sides for use
5.
Heat the pot, add a little oil and fry the Wuchang fish
6.
Fry until browned on both sides
7.
Serve and set aside. If you like the crispy ones, you can fry them for a longer time.
8.
Leave a little oil in the pan
9.
Add pickled peppers, pickled ginger and garlic slices and stir fry until the water is dry
10.
Stir fry with pepper and Pixian watercress
11.
Add cooking wine, sugar, boiling water, vinegar and boil for 3 minutes
12.
Put in water starch and a little light soy sauce, push it evenly with a spatula, and pour it on the fish in the plate
13.
Then sprinkle pepper powder on the fish
Tips:
1. How to judge that the fish can turn over after being fried on one side? Just shake the pot gently and find that the fish can move, indicating that the fish skin has been set. At this time, the fish can be turned over. The fish skin is thicker like pomfret. Fish is very easy to fry, and fish with thinner skin is the same, but you have to be more careful. Remember that the oil heats to set the shape quickly. The most important thing is to be patient and wait until it is fried before turning over;
2. Of course, don’t worry if there is a sticky pot phenomenon, I have a small coup: first turn off the fire, wait for the temperature of the pot to drop a little, then use the spatula to gently flip the fish, it will be easier Turn the fish over without breaking.
