Homemade pickled pepper crucian carp

Method

1. 01

   Step 1

   Prepare a crucian carp, cut it open and clean it.

   

2. 02

   Step 2

   Drain and set aside

   

3. 03

   Step 3

   Pat dry with kitchen paper.

   

4. 04

   Step 4

   Add cornstarch to a plate, then coat both sides of the prepared fish evenly with cornstarch.

   

5. 05

   Step 5

   Apply evenly to both sides

   

6. 06

   Step 6

   Prepare the ingredients by chopping them.

   

7. 07

   Step 7

   Prepare the pickled peppers you bought

   

8. 08

   Step 8

   Pour oil into a pan and spread it evenly around the edge. Heat it until it 8 % hot, then pour it out and pour in some cold oil again.

   

9. 09

   Step 9

   Pour in cold oil, add the prepared fish, and pan-fry over medium heat.

   

10. 10

    Step 10

    Fry until golden brown on both sides, then remove and set aside, leaving the oil in the pan.

    

11. 11

    Step 11

    Add Sichuan peppercorns and stir-fry until fragrant.

    

12. 12

    Step 12

    Add Pixian chili bean paste and stir-fry until fragrant.

    

13. 13

    Step 13

    Stir-fry over low heat until the oil turns red.

    

14. 14

    Step 14

    Add the prepared pickled ginger and pickled peppers, and stir-fry until fragrant.

    

15. 15

    Step 15

    I poured in an appropriate amount of water, but I accidentally poured in too much.

    

16. 16

    Step 16

    Pour in an appropriate amount of light soy sauce

    

17. 17

    Step 17

    Pour in an appropriate amount of cooking wine

    

18. 18

    Step 18

    Pour in an appropriate amount of pepper powder

    

19. 19

    Step 19

    Pour in an appropriate amount of white sugar and oyster sauce, and bring to a boil over high heat.

    

20. 20

    Step 20

    Bring the water to a boil, then add the prepared fish and cook over high heat for 5 minutes.

    

21. 21

    Step 21

    Then add the scallions and garlic.

    

22. 22

    Step 22

    Simmer over low heat, being careful not to let the bottom of the pot burn. Stir frequently, and drizzle plenty of broth over the parts not submerged in water to allow the flavors to meld.

    

23. 23

    Step 23

    Once it's thickened, remove it from the heat. I forgot to take a picture of the fish.

    

24. 24

    Step 24

    Just drizzle with the sauce and it's ready! It's a rice-eating machine; I ate a whole bowl of rice with just the side dishes, and before I even started eating the fish! For those of you who are trying to gain weight, make this less often—it's so delicious with rice! I accidentally ate 2 bowls, and my husband ate 3 !