Ingredients
Headless grass carp ( Half one ) | Kimchi (appropriate amount) |
Cooking wine ( 1 spoon ) | Ginger ( appropriate amount ) |
Starch ( 3 spoons ) | |
Raw chili pepper ( 2 pcs ) | Oil ( Appropriate amount ) |
Pixian Doubanjiang ( 2 spoons ) | Garlic ( 3 pieces ) |
How to cook fish with pickled vegetables
1. Cut the fish into 2 cm chunks and put it into a bowl.Add 1 spoon of cooking wine, 1 spoon of Pixian bean paste, 3 spoons of starch and shredded ginger.Wrap it in plastic wrap and put it in the refrigerator.Refrigerate for 2 hours to make the fish more flavorful~
2. Pour oil into the pot, you can pour more, then put the marinated fish pieces into the pot and fry it for a while, don't fry it for too long.Golden brown out of the pot
3. Slice garlic, cut raw pepper into small sections, cut kimchi, and soak ginger Slice the pickles into long sections.Add oil to the pot, add garlic, dried chili pepper and Pixian bean paste until fragrant, then add a bowl of water.After the water boils, put the previously cut side vegetables into the pot, and then throw the fried fish pieces into the pot together.Cover the pot and cook for about 2 minutes before serving.Be careful not to boil the water dry~
Tips
The fish cooked with kimchi and bean paste tastes spicy and delicious, not greasy at all~
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
