The recipe for red pepper fish chunks

Health benefits

Douban sauce: nourishing blood, protecting teeth, and protecting bones

Ingredients and materials

Fish 300g

1 big red pepper

2 cloves of garlic

2 scallions

Appropriate amount of oil

Salt 5g

Chicken essence 3g

1 tablespoon of Douban sauce

15g starch

The recipe for red pepper fish chunks

1. Chop the fish into pieces, marinate with salt for ten minutes, drain excess water, coat with a little starch, and set aside for later use

2. Take a slice of garlic, cut the red pepper into strips, cut the scallions into sections, and set aside for later use

3. Heat oil in a pot and fry the fish chunks over low to medium heat until they float up. Remove them from the pot and drain the oil. Set aside for later use

4. Add a spoonful of Douban sauce, garlic, and chopped scallions to the remaining oil in the pot, and stir fry over low heat until red oil is obtained

5. Pour in the sliced red pepper, stir fry evenly, and stir fry until soft, about 80% cooked

6. Pour in the fish, stir gently and color, and then add chicken essence

7. Add chopped scallions and stir fry evenly

8. Plate and sprinkle with the last scallions

Tips

When stir frying fish chunks, gently stir fry to avoid irregular shapes

I don't have any requirements for fish, it depends on the taste. I used a free bought crucian carp, which is relatively small and affordable for two people to eat

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