Preserved Egg Hot Mix Fish

Name: Preserved Egg Hot Mix Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Crucian carp; Some preserved egg; Some Pickled red pepper; Some Wild Sansho; Some Chaotian Pepper; Some Soaked radish; Some Bubble ginger; Some Minced garlic; Some Chicken Essence; Some MSG; Some Broth; Some Red oil; Some Very delicious; Some Fish sauce; Some Sugar; Some chopped green onion; Some Cooking Wine; Some Rapeseed oil; Some ginger; Some Scallions

by August Xiaoshui

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I originally wanted to buy a grass carp that was less than two catties, but the grass carp on the market was too big, so I had no choice but to buy a large crucian carp that was almost two catties, but the taste was still good.
This is a hot dish and then a cold dish. The crucian is cooked first, and then topped with the fresh spicy sauce of the cold dressing. The taste is very fragrant and very unique. "

Preserved Egg Hot Mix Fish

1. Clean up the crucian carp, especially the black film in the belly, and then evenly cut a knife on the back of the fish, cutting into the bone all the way, and cut until the bone is bottomed, and then lay the salt, cooking wine, and green onions on both sides of the back of the fish and the belly of the fish. Section, the old ginger shreds are marinated for a delicious taste.

2. Chop pickled peppers, pickled radishes, pickled ginger, pickled red peppers, wild mountain peppers, fresh green and red peppers, and chives for later use.

3. Juicing: fresh pepper, red oil, chopped green onion, monosodium glutamate, chicken essence, very fresh, fish sauce, preserved egg, a little sugar.

4. Pour vegetable oil in the hot pan, heat the oil over medium heat, pour in the red pepper and stir-fry the red oil, then pour in the wild mountain pepper, soaked radish, soaked ginger, and minced garlic in turn to create a fragrant aroma.