Crucian carp with chopped pepper

Overview

Looking at the wild crucian carp brought back from the canal during the National Day, I felt a little headache for the first few days as to how to eat these fish. Fried crucian carp, crucian carp soup, and steamed crucian carp seemed to be all dishes related to crucian carp. Later, I made Crucian Carp with Chopped Peppers. Part of the Chopped Peppers were made from pickled peppers I made myself. The Chopped Peppers themselves were also made and put in jars before. They tasted very good. Using these two ingredients to make Crucian Carp with Chopped Peppers was simply delicious. I made it several times. The more my family ate it, the more they became addicted. They fell in love with the hot and sourness of the pickled peppers, and even more with the deliciousness of the Crucian Carp. As the finale of a family banquet, this dish is spicy, fragrant, and full of color and aroma. During the preparation process, the aroma fills the room, which greatly attracts people's appetite. As the finale of a family banquet, this dish will definitely wow everyone.

Tags

• hot dishes
• chopped pepper
• cooking wine
• fresh pepper
• garlic cloves
• ginger
• green onions
• peanut oil
• pickled pepper
• small crucian carp
• water starch

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Clean the crucian carp, remove the internal organs, scales, gills, throat teeth, and the black membrane in the belly. Make a cut on both sides of the head and tail, and pull out the tendons

   

3. 3 Make a few cuts on each side

   

4. 4 Cut green onions into small pieces, cut ginger and garlic cloves into slices

   

5. 5 Put the onions, ginger, and garlic into a container for crucian carp, add cooking wine, and marinate for an hour (my pickled peppers and chopped peppers are relatively salty, if the taste is bland, add a little salt when marinating the fish)

   

6. 6 Rinse the pickled peppers in clean water, then soak in cold boiled water for an hour

   

7. 7 Chop the pickled pepper into fine pieces

   

8. 8 Put an appropriate amount of peanut oil into the pot, use absorbent paper to absorb the excess water from the crucian carp, and then add it together with the onion, ginger and garlic

   

9. 9 Fry until both sides are brown, remove the fish and set aside

   

10. 10 Leave onion, ginger, garlic and base oil in the pot, add fresh pepper and sauté until fragrant (my fresh pepper is very numb, so I didn’t add it when frying the fish. If you like a numb taste, you can add it when frying the fish)

    

11. 11 Add minced pepper and pickled pepper and stir-fry

    

12. 12 Add appropriate amount of boiling water

    

13. 13 Add the fish and cook for about 5 minutes until it becomes fragrant

    

14. 14 Remove the fish and put it on a plate, add a little water starch to the soup

    

15. 15 Pour the chopped pepper sauce on the fish, and a spicy and fragrant crucian carp is ready