Crispy fish with pickled pepper

Overview

Pickled pepper crispy fish is a common Sichuan dish. This dish is indispensable on festive occasions such as New Years and festivals, weddings and promotions. The pickled pepper crispy fish is very simple to make. It tastes spicy, sweet and sour, crispy on the outside and tender on the inside. The meat is delicious and has no fishy smell. It is very appetizing. Adults and children basically like to eat it. Grass carp is the first choice for making sweet and sour fish, but tilapia, mandarin fish, etc. can also be used. The size of the fish is best around 1,000 grams. The meat of fish of this size is the most tender and delicious. The fish I bought this time was intended to be made into pickled fish. I just ran out of pickled vegetables at home, so I made this crispy fish instead. It tasted good, but the fish was a bit big and it took a lot of effort to fry.

Tags

• snacks
• common dishes
• meat dishes
• hunan cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• green onions
• pepper noodles
• pickled ginger
• pickled pepper
• starch
• vinegar
• white sugar
• grass carp
• salt

Ingredients

Steps

1. 1 Preparation materials: pickled pepper, pickled ginger, garlic, green onion

   

2. 2 Remove scales from grass carp, wash and cut with a knife, marinate with salt for 15 minutes

   

3. 3 Pickled peppers, pickled ginger and cut into pieces, cut garlic and green onions into sections

   

4. 4 Put enough oil in the pot and heat it until it is about 70% hot. Hold the fish tail on top of the pot and pour hot oil on the fish with a spoon to turn the fish into shape. Then put the fish into the oil pan along the side of the pan, pour hot oil on the fish while frying, and fry over medium heat until the fish skin becomes crispy

   

5. 5 Take out the fried carp and put it into the fish plate (I bought this fish more than 3 pounds, but it is easier to buy more than one pound)

   

6. 6 Leave the oil in the pot and sauté the onions, ginger and garlic

   

7. 7 Then add the pickled peppers and stir-fry the minced ginger

   

8. 8 Add balsamic vinegar, pepper, sugar, salt

   

9. 9 Add an appropriate amount of water and bring to a boil over high heat, then add 1 tablespoon of cooked oil until the gravy in the pot is bright and even

   

10. 10 Pour the gravy over the fried fish and sprinkle with peppercorns