Stir-fried Combination of Sichuan Flavor and Seafood [pen Tube Fish with Hot Pepper Sauce]

Name: Stir-fried Combination of Sichuan Flavor and Seafood [pen Tube Fish with Hot Pepper Sauce]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pen tube fish; Some green pepper; Some garlic; Some Fish sauce; Some Soft white sugar; Some sesame oil; Some eggplant; Some Red Bell Pepper; Some Korean soy sauce; Some olive oil; Some Bean drum

by Jun Meng dark blue

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The pen tube fish has a peculiar shape. It is a slender cuttlefish, some of which are written as Pipi. We also call it the sea rabbit locally. Penguin fish is also called Japanese calamari, also known as penguin octopus, small squid, and black cuttlefish. From the outside, it is a cuttlefish with slender carcass. Although the pen tube fish is called "fish", it is not a fish, but a mollusk.

Cooking with hot pepper has been popular in Bashu area in recent years. Whether it is used to cook hot dishes or mix cold dishes, the finished dishes are full of local flavor. To cook peppers, wash the green peppers and place them on the stove. When they burn until the skin is bubbling and scorched, take them out and place them on a cutting board. Add soaked ginger and other materials together and smash them into powder. Put vegetable oil in the pot to heat and pour into the chop Good pickled ginger and roasted minced peppers. When the water is slightly dry and fragrant, add salt, light soy sauce, monosodium glutamate and rattan pepper oil, stir well and then ready for use. This kind of roasted pepper sauce is also an all-purpose sauce , You can stir fry, cold salad, etc., the taste is very good.

Seafood with Sichuan flavor is a popular cooking method in recent years, especially young people like it very much. The delicious seafood gives a spicy taste, which is fresh, fragrant, hemp, and spicy, making the tip of the tongue obsessed with it. This complex taste. "

Stir-fried Combination of Sichuan Flavor and Seafood [pen Tube Fish with Hot Pepper Sauce]

1. Ingredients: 500 grams of pen tube fish Ingredients: eggplant, green pepper, red beauty pepper, garlic Seasoning: Korean soy sauce, fish sauce, olive oil, soft white sugar, bean drum, sesame oil

Stir-fried Combination of Sichuan Flavor and Seafood [pen Tube Fish with Hot Pepper Sauce] recipe

2. Peel the eggplant and cut into sections, and put it in a container;

3. Put the eggplant in the steamer, boil the water and steam it for later use;

4. Cut green peppers into sections;

5. Pour oil into the wok, heat the heat to the hottest, stir-fry the cut green pepper sections into the wok, stir until the surface of the peppers are quickly charred, do not let the peppers get out of water;

6. Add bean drums and sauté until fragrant;

7. Put the fried chilies and bean drums out on a cutting board and chop them;

8. Serve in a large bowl, add olive oil,

9. Add Korean soy sauce,

10. Add fish sauce,

11. Add minced garlic and sesame oil and mix well;

12. Boil water in a pot. After the water is boiled, blanch the pen tube fish in the pot for 2-3 minutes until mature;

13. Take out the pen tube fish and cut a flower knife on the surface;

14. Take out the steamed eggplant and put the pen tube fish on the eggplant;

15. Pour the prepared hot pepper sauce on the pen tube fish.

Tips:
1. When stir-frying the chili, the pot must be hot, so as to keep the chili from getting out of water and quickly picking up the skin;
2. The bean drum itself has a salty taste, so no need to add salt to this hot pepper sauce;
3. After cooking the chili sauce, it can be stored in the refrigerator. It is also a kind of all-purpose sauce, which can be used to stir-fry other dishes or cold dishes.