How to cook sweet and sour pickled pepper crucian carp

Food requires nutritional balance. Not only will it not make you fat, but it will also help you maintain a slim and healthy body. For those who are trying to lose weight, please take a look. Today, the editor will introduce to you the preparation method of sweet and sour pickled pepper crucian carp.

1. Scrape the scales and cut open the crucian carp, especially the black film in the belly, make sure to clean it thoroughly. Then make four or five cuts on both sides of the fish's back, apply salt on both sides and the belly, then add ginger, green onion, and cooking wine to season and set aside.

2. Chop the pickled red pepper, pickled ginger and garlic.

3. Pick the green onions, wash them, chop them and set aside.

4. Prepare the hot and sour sauce: one spoon of sugar and three spoons of vinegar.

5. Remove the ginger and scallion segments from the marinated crucian carp, and evenly apply a thin layer of starch on both sides of the crucian carp.

6. Pour rapeseed oil into a hot pan. When the oil is about 70% to 80% hot, put in the crucian carp and fry both sides until golden brown.

7. Take out the fried crucian carp and put it on a plate.

8. Heat vegetable oil and a little lard in a hot pan. Add Sichuan peppercorns, pickled ginger, pickled red peppers, garlic, chopped Pixian bean paste, pepper powder, and cooking wine and stir-fry until fragrant.

9. Place the fish in the pot and simmer over medium heat. (The fish must be turned over during stewing)

10. When the soup in the pot gradually decreases, pour in the prepared hot and sour sauce, simmer for a while, then remove the fish and place on a plate.

11. Thicken the soup a little, add green onions, a little chicken essence and MSG.

12. Remove from heat and pour the soup over the fish.

Whenever we see someone else cooking a delicious meal, we are bound to be envious. Now don't worry, try making sweet and sour pickled pepper crucian carp according to the above introduction.