Pickled Pepper Sea Bass

Overview

Usually I usually have steamed seabass, haha, but for me, a girl from Chongqing, I still like spicy food. Today I will make a pickled pepper seabass, medium spicy, the meat is tender and full of pickled pepper flavor, I can eat one by myself hahaha.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• bass
• chicken essence
• cooking wine
• garlic
• light soy sauce
• old ginger
• old soy sauce
• onions
• pickled ginger
• pickled pepper
• salt

Ingredients

Steps

1. 1 Wash the killed seabass, apply a small amount of salt, cooking wine and some ginger slices evenly inside and out. Spare

   

2. 2 Cut the pickled pepper, pickled ginger and garlic into small dices. Spare

   

3. 3 Turn on low heat and pour appropriate amount of oil into the pot when it is hot. When the oil temperature is ready, turn to medium heat and fry the fish. Flip again in about 3 minutes. Fry for another 3 minutes, transfer to a plate and set aside

   

4. 4 Use the remaining oil in the pot, turn on high heat, add the chopped seasonings and stir-fry.

   

5. 5 After the seasonings are sautéed, add light soy sauce, dark soy sauce, a small amount of salt, and 1 tablespoon of water. Once boiling add fish. Boil the water and add a little chicken essence and serve. (Adding water is to make the fish taste more delicious as it continuously absorbs juice)

   

6. 6 Transfer to a plate and sprinkle with some shredded green onions. The delicious pickled pepper seabass is ready to eat. .