Stir-fried basha fish with squeezed peppers
Squeezed pepper, also known as pepper with sharp pepper, golden pepper, sour noodles, noodles and fruits, is a special snack in Yichang and Enshi regions of Hubei Province. Squeezed pepper is made of fresh red pepper sauce and bud flour (corn flour) as the main raw material processing, squeezed pepper has the characteristics of comprehensive nutrition, appetizing and refreshing.
The basha fish I made today is made with squeezed pepper, full of spicy flavor, come and see:
Ingredients: basa fish, squeezed pepper, bean skin, carrot, celery, konjac shredded, small rapeseed
method:
1, wash the basa fish after controlling the water, bean skin shredded, carrot sliced, celery cut into sections, konjac shredded washed, small rape after washing the stem and leaves separate
2, When the pan is hot, put the basa fish into it and fry it over low heat until both sides are white, then put it on a plate
3, pour oil inside the pot, pour the ginger and garlic slices into it and fry until fragrant, add a spoonful of watercress sauce and fry out the red oil, stir-fry the carrots and celery for a while, add water, add the basa fish, add salt, pepper, cooking wine, oyster sauce to taste
4, wait until the soup is cooked to a thick thickness, divide the shredded bean skin and konjac shreds to the sides, add rape after cooking, put the rape stalks and leaves on both sides, and then sprinkle the squeezed pepper evenly on top of the fish and vegetables, cook for a few minutes, turn off the heat after flavoring, sprinkle with green onions
Squeezed pepper I choose is already fried, such a squeezed pepper is resistant to preservation is not easy to damage, here will be the method of making a pepper for reference:
The specific production is:
Wash the fresh red pepper, drain the water, chop it into fine powders with a knife, add salt and mix well, then add the bud noodles to mix well (some also mix with peppercorns, orange peels and other spices), put it into a clean jar, cover it with vegetable leaves or the young leaves of the bud valley, and then use bamboo chips to clamp it tightly, and then pour it into the basin, in the mixed water (called inverted ascites) The advantage is that gravity presses the altar mouth, the sealing effect is good, the water absorption is moderate, providing a guarantee for anaerobic fermentation, making the taste more mellow and fragrant, making a small amount of fish pepper can also be used as an ascites jar, That is, there is an altar along the edge that can release water, and it is put in the inner groove and covered with a lid, but the pepper made of this jar cannot be stored for too long, because the air pressure in the jar may flush the altar lid into the air, and may also become dilute due to excessive water absorption. After mixing, the pepper is fully fermented after being put on the altar, and it can be taken out and cooked after about 3 weeks.
Generally in the pot after roasting with Tujia bacon or fat sausage together with fried or as a button meat bowl bottom steaming, the finished product color is slightly red, sour and spicy, but also can be used as steamed meat, buckle meat base, companion material, so that the steamed meat is not greasy, refreshing, easy to digest and absorb, and even use it and bud grain noodles to make bud paste, called pepper small seven paste. There are many squeezed peppers in the Yichang area, and this practice is a common practice, a popular practice.
Use squeezed pepper to stew fish, you can also choose grass carp, I like to eat basa fish, I replaced the grass carp with basha fish, but the taste is fascinating, personally feel sour and spicy and refreshing, very under the rice Oh!
