Sichuan Liuan Pickled Pepper Fish
1.
Remove the fish bones. Cut into pine flower shapes.
2.
Add scallion, ginger, water and salt and mix well in one direction, beat in an egg, pepper, cooking wine, and then in another direction. When there is no water, pour in dry cornstarch and mix well. Try to put the cornstarch into the fish.
3.
The temperature of the oil is about to emit blue smoke, and the temperature is 120 degrees when it is 40% hot. Put the fish in the open flame and fry it until golden brown. Dip the bamboo brush with water and put it in the oil pan to make bubbles, and the oil temperature will do.
4.
Leave a little oil in the pot, add garlic tuo soaked bell pepper and stir fry until fragrant, then pour in the soaked radish slices, add white sugar cooking wine, fry out light red, add the broth, when it is boiled, the sour taste can taste the sweetness. Season the fish with oyster sauce, salt, tofu, and simmer for five minutes on low heat. Just pick up the fish soup from the pot and don't overtake the fish. Sprinkle with pepper seeds, sesame rice, peppercorns or pepper oil. In addition, boil appropriate amount of edible oil, stir-fry garlic rice, chili pepper tube, small green onion, smoke until garlic rice and pepper tube fragrance, pour over dried chili and serve. Sprinkle scallions and coriander will do, depending on personal preference!
Tips:
1. Soak the radishes in the water to remove the peculiar smell.
2. Soak bell pepper and soak radish to be salty, and cook with less salt.
Fish needs to be delicious, so it can be cooked with hot pot bottoming.
The side dishes depend on personal favorites.
3. You can add leafy vegetables, lotus root, enoki mushroom, vermicelli, etc., etc.
