Stir-fried Green Peppers with Piguan Fish Sauce

Name: Stir-fried Green Peppers with Piguan Fish Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound Pen tube fish; 2 green pepper; 3 spoons Soy sauce; Some Vegetable oil; Some shallot; Some ginger; a little Minced garlic

by Yoha Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The pen tube fish has a peculiar shape. It is a slender cuttlefish. Qingdao local calls it a pigeon fish;
Since October, Piguan fish has been listed in large quantities. Taking advantage of the fresh market,
And basically they all bring seeds, change their patterns and eat more,
8 The price is more expensive year by year,
Now I use this size pipefish, 10 yuan a catty"

Ingredients

1 pound Pen Tube Fish
2 Green Pepper
3 spoons Soy Sauce
Some Vegetable Oil
Some Shallot
Some Ginger
a little Minced Garlic

Stir-fried Green Peppers with Piguan Fish Sauce

1. Wash the fish, cut the cloth bag, take out the ink sac and soft spines, and set aside;

Stir-fried Green Peppers with Piguan Fish Sauce recipe

2. Wash the green peppers, remove the seeds, cut into thicker strands, set aside;

3. Put the water in the pot, add the green onion and ginger, bring to a boil on high heat, put the pipiformes in batches,

4. While turning over with chopsticks, so as not to get old, watch the pipefish curl up, and immediately remove it;

5. Boiled pipefish

6. In another pot, put an appropriate amount of vegetable oil in the pot. Heat the oil and put the minced garlic to explode the fragrance.

7. Add the soybean paste and stir fry until the aroma of the soybean paste becomes darker;

8. Add green pepper shreds and stir fry until the green pepper becomes soft.

9. Add the blanched pipefish and stir fry quickly;

10. Stir-fry until the pipefish is covered with sauce, then serve and enjoy;

11. And delicious seeds

Tips:
When blanching the fish, don’t put it in boiling water all at once, because some of it will get old and some will not be cooked. When blanching, use chopsticks to stir constantly to avoid over-scalding; if you like ink, you don’t need it. Remove the ink sac.