How to cook pickled pepper crucian carp

Many people don’t know how to cook, which is normal in modern society. After all, with the prosperity of the modern catering industry, we can eat in restaurants. But many times, the taste is really different when you make it yourself. As for the method of making pickled pepper crucian carp, you can make it yourself and then taste it yourself. I believe the taste will definitely be different.

1. Open the belly of a large white crucian carp weighing about 500g, remove the internal organs, tear off the black membrane in the abdomen, make a few cuts on both sides of the fish body, stuff ginger slices, apply pepper salt, and sprinkle a few drops of white vinegar.

2. Fill the belly with the pre-chopped mixture of wild pepper, fresh pepper, ginger, garlic and green onion and let it sit for at least 30 minutes.

3. When cooking, take out the ginger slices and fry them slowly over low heat in a non-stick frying pan until the aroma of the mixture slowly penetrates into the fish belly and the fish body turns golden brown.

4. Pour in a small amount of vegetable oil, heat the oil, add ginger slices and fry until fragrant. Add a spoonful of sugar and fry until sugar color appears. Then add a spoonful of tomato sauce and stir well. Add two bowls of clear soup. Pour the fried fish into the soup and simmer over low heat for 10 minutes. Then turn to high heat and bring to a boil. Pour in the starch sauce and collect the soup.

You can’t miss the recipe for today’s pickled pepper crucian carp dish, which is simple, nutritious and rich. So dear housewives, hurry up and try to make it for your family.