Chopped pepper anchovies

Overview

Chongqing is still hazy. The high temperature was 36 degrees just a week ago, but now it is only a few degrees. Although I didn't have a successful vacation this week as I imagined, at least I didn't have to host a show, so it was relatively relaxing. I have never cooked anchovies before. I bought some frozen anchovies in the supermarket some time ago. After cooking them, I found that this fish has almost no spines. Although it is frozen sea fish, it still tastes very good. This was one of the dishes from dinner the day before. Ingredients: One anchovy. Seasonings: onion, ginger, garlic, chopped pepper, Sichuan peppercorns, millet pepper, star anise, cinnamon, bay leaves, cumin, cooking wine, white pepper, starch, soy sauce, vinegar, sugar. 1. Wash the anchovies and remove the black membrane inside the abdomen, cut the surface with a diagonal knife, apply cooking wine, salt, white pepper, minced ginger, and starch evenly on the fish body, and let it sit for 20 minutes to remove the fishy smell. 2. Mix appropriate amount of water and starch into water starch, cut onion, ginger and garlic with a knife, cut millet and pepper into rings, and set aside other seasonings. 3. Use kitchen paper to wipe off the moisture on the surface of the anchovies. Heat a dry pan, smear the bottom of the pan with ginger, heat the pan and cool the oil. After the oil is hot, fry the anchovies in the pan until both sides are slightly brown, then place on a plate and set aside. 4. Leave the base oil in the pot. When the oil is hot, add a spoonful of chopped pepper and stir-fry over low heat to produce red oil. Then add onion, ginger, garlic, Sichuan peppercorns, millet pepper, star anise, cinnamon, bay leaves, and fennel and stir-fry until fragrant. 5. Bring hot water to a boil, add one spoon of cooking wine, one spoon of very fresh soy sauce and half a spoon of vinegar. 6. After the water boils, add the fried anchovies, cover and simmer for about 15 minutes. 7. Transfer the fish to a plate and set aside. 8. Reduce the fish soup in the pot, then add the prepared water starch and bring to a boil. Mix thoroughly and pour it on the anchovies. Ps: A few tips: 1. Because I am worried that frozen anchovies have a strong smell, I use more seasonings. In fact, you can add seasonings according to your own taste. For example, if you don’t like spicy food, just omit Sichuan peppercorns and millet pepper. If you don’t like soy sauce and vinegar, you can leave it out. 2. No matter what kind of fish you are doing, removing the fish teeth, gills and black film inside the fish is the key to removing the fishy smell. If it is carp, you also need to remove the fishing line. 3. Before frying any fish, heat a dry pan. Apply ginger to the bottom of the pan and then pour in an appropriate amount of oil. Add the fish after the oil is hot. Shake the pan gently during frying without turning it. The above measures can keep the integrity of the fish body and prevent the fish skin from sticking to the pan. 4. It is best to add the green onion segments last before putting them into the pot. Just cut them raw to remove the fishy smell and increase the aroma. (I was so anxious that I all went down O(∩_∩)O)

Tags

• private kitchen
• children
• old man
• sichuan cuisine
• winter recipes
• wenzhou cuisine
• lunch
• famous dishes
• chopped pepper
• cinnamon
• cooking wine
• garlic
• millet pepper
• onions
• star anise
• starch
• sugar
• vinegar
• zanthoxylum bungeanum
• anchovies
• cumin
• fragrant leaves
• ginger
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Wash the anchovies and remove the black membrane inside the abdomen, cut the surface with a diagonal knife, apply cooking wine, salt, white pepper, minced ginger, and starch evenly on the fish body, and let it sit for 20 minutes to remove the fishy smell.

   

2. 2 Mix an appropriate amount of water and starch into water starch, cut onion, ginger, and garlic into rings, cut millet and pepper into rings, and set aside other seasonings.

   

3. 3 Use kitchen paper to wipe away any moisture from the surface of the anchovies. Heat a dry pan, smear the bottom of the pan with ginger, heat the pan and cool the oil. After the oil is hot, fry the anchovies in the pan until both sides are slightly brown, then place on a plate and set aside.

   

4. 4 Leave the base oil in the pot. When the oil is hot, add a spoonful of chopped pepper and stir-fry over low heat until red oil comes out. Then add onion, ginger, garlic, Sichuan peppercorns, millet pepper, star anise, cinnamon, bay leaves, and fennel and stir-fry until fragrant.

   

5. 5 Bring hot water to a boil, add one spoon of cooking wine, one spoon of very fresh soy sauce and half a spoon of vinegar.

   

6. 6 After the water boils, add the fried anchovies and cover over low heat for about 15 minutes.

   

7. 7 Transfer fish to a plate and set aside.

   

8. 8 Collect the fish soup in the pot, then add the prepared water starch and bring to a boil. Mix thoroughly and pour it on the anchovies.