Fish cooked with green pepper

Overview

Every summer when green peppercorns are on the market, the market is filled with a strong numbing smell. Sichuan people like to put them in kimchi jars to enhance the flavor. They also mash them with garlic and serve them as cold dishes. Today I used them to cook fish soup, which has a unique taste!

Tags

• private kitchen
• chaotian pepper
• green peppercorns
• pickled green vegetables
• two vitex chili peppers
• zijiang
• garlic
• grass carp

Ingredients

Steps

1. 1 Introducing the protagonist - Green Zanthoxylum bungeanum. Just drizzle it with water, don't wash it, so as not to weaken the taste.

   

2. 2 Slice ginger and garlic, cut wattle sticks and Chaotian chili into horse ear shapes and set aside.

   

3. 3 Take the vegetables you soaked by yourself out of the jar, rinse them with excess salt water, squeeze them dry and cut them into shreds or slices.

   

4. 4 Heat a pot over high heat, pour in rapeseed oil and heat until 80% hot.

   

5. 5 Add ginger, garlic, and green peppercorns and saute until fragrant.

   

6. 6 Add the two kinds of chili peppers and stir-fry until fragrant.

   

7. 7 After adding the pickled green vegetables, stir-fry evenly, add water and simmer,

   

8. 8 After the soup is boiled, add the fish pieces that have been seasoned with cooking wine, starch, and salt for more than half an hour.

   

9. 9 Bring to a boil over high heat, then turn to medium heat and continue to cook for about 8 minutes before taking it out of the pot. Try the soup first, it is so fresh and refreshing...