Every food evokes a memory, and the food-related memories are sweet. This is one of the reasons why I like food. The fish belly is rich in protein, colloid, phosphorus and calcium, and is rich in unsaturated. Fatty acids are good for the body to have a beneficial effect on all parts of the body, but not dry, pickled peppers, fish belly is fast food, fire and food speed is fast
The fish belly is thawed at room temperature, slightly cleaned with salt, the fish belly is opened, the water is poured into the pot, the ginger is added, the cooking wine is removed, the water is boiled, and the fish is quickly placed in the fish belly. The maximum fire is 20 seconds, and the fish is quickly removed and placed in cold water. Too cool
The fish belly is drained and drained. The alternate green onion and parsley are cut into sections. The other ingredients are cut into smaller pieces than the fish belly. The pickled peppers are changed according to the size of the knife. If you like the spicy degree, you can cut the pickled pepper and increase the spicyness.
Heat the cold oil into the ginger, add the pickled pepper, add the pickled pepper, the colored pepper, the simmer, stir fry, add the pickled pepper water, add the fish belly, the fire for about 20 seconds, and then add the seasoning, the scallions and the scallions. Out of the pot
The time control of this dish is the key, don't worry about uncooked, boiled for a long time, and the meat is hardened. The effect of the taste of the pickled pepper and the pickled pepper water is adjusted according to the degree of the individual's degree of spicyness. Please remind everyone to eat, some on the market. The reddish fish belly is not suitable for quick ripening, high pressure, with obvious bitterness, not recommended