Hot and sour pickled pepper fish

Overview

In summer, the whole family has little appetite. The sour and spicy taste of this pickled pepper fish will whet your appetite.

Ingredients to prepare: One grass carp (kill it and cut it into fillets when you buy it at the market); one pack of pickled peppers (individually packaged in supermarkets and vegetable markets); a large piece of ginger, about 100g; 2 garlic; chives!
Marinate the fish with cooking wine and salt for 15 minutes
Slice ginger and garlic and set aside
Chopped pickled pepper
Chop green onions
After the fish is marinated, add starch (it’s best to use sweet potato starch, so the fish will be more tender)
Pour vegetable oil into the pot (you can depend on your own eating habits). When the oil is hot, add the pickled peppers and stir-fry for three minutes.
After three minutes, watch the oil turn red, add the ginger and garlic and fry for another two minutes
Add water, the amount of water must cover the fish.
Put in the fish head first and cook
After the water is boiled, add the fish fillets one by one, add salt and chicken essence to adjust the taste. If you feel the sourness is not enough, you can pour some pickled pepper water into it.
Take it out of the pan and sprinkle with chopped green onion...perfect!