Health benefits
Sichuan peppercorns: dehumidification
Doubanjiang: maintain healthy skin and mucous membranes
White sugar: activate blood circulation and remove blood stasis
Ingredients
Luo Feiyu ( 一一 ) | Pickled peppers and pickles (1:1 with fish) |
Onions, coriander ( appropriate amount ) | Oil ( Appropriate amount ) |
Salt ( Appropriate amount ) | Chicken essence ( appropriate amount ) |
Panthoxylum bungeanum ( A small amount ) | Doubanjiang (appropriate amount) |
White sugar ( A small amount ) | Soy sauce ( A small amount ) |
Starch ( appropriate amount ) | Garlic ( 5 ) |
Liquor ( appropriate amount ) |
How to make spicy and sour kimchi fish
1. Marinate the fish with salt and white wine for half an hour.The white wine is used to remove the fishy smell.You can add an appropriate amount
2.Cut the kimchi and pickled peppers into cubes, add the bean paste and cut the green onions
3.Add sugar
4.Add Sichuan peppercorns and add a little more Soy sauce,
5. Prepare an appropriate amount of starch, add chicken essence to the starch, add water to make a juice and set aside , the chicken essence can also be added before cooking
6.Fry the fish until golden brown, Reserve
7. Starch is mixed into water.It will precipitate after standing.Stir before use.Even
8.Like this
9. Add oil to the pot.When the oil temperature rises, add kimchi, stir-fry until fragrant, and add a small bowl of water
10.Put the fried fish into the pot and cook for five minutes to allow the fish to fully absorb the flavor.While marinating the fish If the salty taste is enough, there is no need to add salt,
11.Pour in the blended Starch, cook for about three minutes
12.Place on a plate, add coriander,
Tips
Starch is very important
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