Health effects
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Celery: calms the liver
Red pepper: appetizers, digestion
Ingredients
Grass carp ( 1 ) | |
Red pepper ( half ) | Garlic ( 3 petals ) |
Pickled pepper ( 2 roots ) | Pickled ginger ( 1 piece ) |
Scallions ( 1 root ) | tempeh ( 10g ) |
Light soy sauce ( Adequate amount ) | Salt ( Adequate amount ) |
Starch ( appropriate amount ) | Doubanjiang ( 1 spoon ) |
How to cook fish with pickled pepper and black bean sauce
1. Prepare the materials as shown in the figure.
2. Wash the fish and add appropriate amount of salt, cooking wine, light soy sauce and starch and mix Marinate evenly for 20 minutes.
3.Cut various side dishes into particles.
4. Pour oil into the hot pan and heat until 70% hot.(Pour oil according to the amount of fish, it is better to submerge the fish pieces)
5. Add the fish pieces and fry until the surface is slightly brown and take it out.
6. Drain the excess oil from the pot.
7. Add the bean paste and stir-fry for 5 seconds.
8. Add shallots, tempeh, pickled peppers, pickled ginger and garlic particles and stir Saute for 10 seconds.
9. Add celery and red pepper particles and stir-fry for 10 seconds.
10. Pour in appropriate amount of water and bring to a boil, simmer over low heat for about 1 minute.(The amount of water is appropriate to half-submerge the fish pieces)
11.Put in the fish pieces Cook for 2-3 minutes until the soup thickens and turn off the heat.
12.Sour, fresh and rich!
13. Delicious and satisfying!
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