How to make hot and sour pickled pepper fish fillet

The method of making spicy and sour pickled pepper fish fillets is not as complicated as everyone thinks. Prepare the tableware and seasonings first. Then start following the steps and remember to control the heat well.

1. Cut fresh grass carp into pieces, cut scallions and ginger into strips, add cooking wine and soy sauce, and place in a sealed container in the refrigerator for 4-8 hours

2. Prepare the sauce in advance with half a bowl of warm water, 2 spoons of cooking wine, 3 spoons of soy sauce, 1 spoon of sugar, 1/2 spoon of vinegar, and 1/4 spoon of sesame oil. This is the sauce you will use when cooking the fish later, not when marinating the fish.

3. Fry the marinated fish pieces on low heat first. Be patient and do not turn them over.

4. Wait for one side of the fish to be fried, then carefully turn it over and add the thinner fish pieces to fry together.

5. While frying the fish, stir-fry the pickled pepper, onion and ginger slices in another pan over low heat with cold oil until fragrant.

6. Pour the fried pickled pepper into the fried fish

7. Pour the sauce prepared in advance with half a bowl of warm water, 2 spoons of cooking wine, 3 spoons of soy sauce, 1 spoon of sugar, 1/2 spoon of aged vinegar, and 1/4 spoon of sesame oil into the fish.

8. Bring the soup to a boil over high heat. Use a spoon to pour the soup over the fish and wait for the soup to slowly dry up.

9. Slowly pour the prepared water starch (dissolve the starch in water) into the fish pieces, shake the pot and wait for the soup to thicken.

After reading my introduction, I believe you have a certain grasp of the method of making spicy and sour pickled pepper fish fillets. So, start practicing yourself quickly, theory needs to be verified by practice.