Simple and Simple-fried Fish Head with Pickled Pepper
by Poetic heart
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the fish heads and cut them into small pieces, then marinate them with a little salt, cooking wine, ginger and green onions for a while.
2. Cut the carrots into small pieces with a hob.
3. Heat oil in a pan, add shredded ginger and fry until fragrant, then add fish heads and fry until golden surface.
4. Set the fish head to one side, add pickled peppers, and stir fry for a spicy flavor.
5. Add carrots and stir fry evenly.
6. Add appropriate amount of broth. (Clear water is fine too)
7. Add 1/4 teaspoon of table salt, close the lid, and simmer for 10 minutes on medium-low heat.
8. Cook until the soup is sparse and thick, turn off the heat.
9. Sprinkle with chives after serving.
Tips:Poetry heart phrase:
1: Pickled pepper itself is salty, if you put enough, you don't need to add additional salt.
2: The unique umami taste of pickled peppers can make this dish very delicious without adding too many other seasonings.
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