How to cook pickled pepper dry pot crucian carp

People who were born and raised by the sea can all cook a dish, which is pickled pepper dry pot crucian carp. It is not only delicious and nutritious, but also very simple to make. Pickled pepper dry pot crucian carp is a delicacy made with crucian carp and pickled peppers. The spicy taste of pickled peppers is well integrated into the crucian carp meat, which is very delicious and goes well with rice. So, here is an introduction to the method of pickled pepper dry pot crucian carp.

Ingredients: 3 crucian carps, 2 red peppers, 2 scallions, ginger, garlic, some Sichuan peppercorns, half a spoon of salt, half a spoon of cooking wine, 2 spoons of Lao Gan Ma, 2 large spoons of soy sauce, 1 spoon of sugar

How to cook dry-pot crucian carp: After cleaning the crucian carp, wipe it dry and cut a few pieces on the fish. Step 1: Cut the Hangzhou pepper and small red pepper into sections, and mince the onion, ginger and garlic. Prepare the peppercorns. Step 2: Put more oil and salt in the pot to prevent the oil from popping out. Heat over high heat, then add the fish and turn to low heat. Step 3: Fry the fish until both sides are golden brown, then remove it and it is done. Step 4: Leave a little oil in the base, add the peppercorns, fry until fragrant, then remove and discard the peppercorns.

Step 5 Add onion, ginger, garlic, Hangzhou pepper and small red pepper and stir-fry until fragrant. Step 6 Put the fried fish into the pot, add a small amount of water and simmer for two minutes. Step 7 Add the chili sauce, Lao Gan Ma and cooking wine and stir-fry for a few times. Add soy sauce and sugar. Step 8 After serving, sprinkle some white sesame seeds. Step 9 Tips: Add some salt when frying the fish to prevent the oil from escaping and wipe the fish clean. If you want a stronger taste, you can add more chili sauce. You can also add some salt.

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