<h1 class= "pgc-h-arrow-right" > Sichuan flavor pickled pepper crucian carp</h1>
Sour and spicy and delicious super rice...
Ingredients: 2 to 3 crucian carp, pickled pepper pickled radish pickled cucumber, 4-5 slices of ginger, watercress sauce to taste, cooking wine to taste, garlic cloves and shallots, MSG to taste, 2 green onions, vinegar to taste, broth to taste, starch to taste
To prepare the Sichuan-flavored pickled pepper crucian carp:
Salt the cleaned fish, put slices of ginger in your stomach, slices of green onion and marinate in some cooking wine for 10 to 20 minutes
Chop the pickled peppers and pickled radishes and the cucumbers and set aside
Ginger garlic Finely chop the shallots and set aside
Heat the oil in the pan and fry the marinated fish until golden brown on both sides
The degree of frying depends on how much you like it, and I like to be a little more tender, so that it's good to like to be a little crispy and you can fry it a little more
Leave the oil of the fried fish in the pan and put the pickled pepper, ginger and garlic and stir-fry with the right amount of watercress sauce, you can add some vinegar to stir-fry the flavor and put the broth without water
After the water boils, add the fried fish and cook for about 8 minutes, put the fish out, put the chopped green onion in the pot and stir-fry for about two minutes, then add starchy water to collect the juice, thicken the soup, add some MSG and stir and pour on the top of the previous one
Tips:
Put two slices of ginger in the oil before frying the fish so that the skin of the fish does not stick to the pan
Adding water should not be too much It is not easy to grasp that you can put the fish down first and then add water to add water until it is almost over the fish