Sweet and sour Wuchang fish with pickled pepper

Overview

I have a bad appetite in summer, so this pickled pepper flavor is a good appetizer in summer. It can remove fishy and greasy food. Appetizing is its best skill. You can imagine how refreshing the sweet and sour Wuchang fish with pickled pepper is. It is not only delicious, but also sour and delicious. I have loved eating fish since I was a child. All fish are my favorite. Even if I accidentally get a fish bone, it can't stop me from eating fish!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• spring recipes
• dinner
• banquet
• dried sichuan peppercorns
• light soy sauce
• pickled ginger
• pickled pepper
• pixian doubanjiang
• vinegar
• water starch
• white sugar
• wuchang fish
• garlic

Ingredients

Steps

1. 1 Preparation materials: pickled peppers, pickled peppers, Pixian bean paste, dried Sichuan peppercorns, garlic, green onions

   

2. 2 Cut the pickled pepper into rings, cut the pickled pepper into mince, mince the green onion, and mince the garlic

   

3. 3 Wash Wuchang fish, use kitchen paper to absorb the water, and cut flowers on the back of the fish

   

4. 4 Apply a layer of dry starch on both sides and set aside

   

5. 5 Heat the pot, add a little oil and fry the Wuchang fish

   

6. 6 Fry until browned on both sides

   

7. 7 Dish out and set aside (you can extend the frying time if you like it crispier)

   

8. 8 Steps to make sweet and sour Wuchang fish with pickled pepper. Leave a little oil in the pot

   

9. 9 Add pickled pepper, pickled pepper and garlic slices and stir-fry until water dries out,

   

10. 10 Then add dried Sichuan peppercorns and Pixian bean paste and stir-fry until fragrant

    

11. 11 Add cooking wine, sugar, boiling water, vinegar and boil for 3 minutes

    

12. 12 Add water starch and a little light soy sauce, push evenly with a spatula and pour it onto the fish on the plate

    

13. 13 Then sprinkle pepper powder on top of the fish