Main Ingredients:
Belt Fish: 700g; Pointed Pepper: 8; Red Bell Pepper: 1/2.
Seasonings:
Ginger: 1/2 piece; Garlic: 8 cloves; Bean Powder: 3 tablespoons; Salt: 1 teaspoon; Cooking Wine: 2 tablespoons; Pepper: 1/2 teaspoon; Soy Sauce: 4 tablespoons; Sugar: 2 tablespoons; Cooking Oil: appropriate amount.
Taste: Salty and Sweet; Cooking Method: Pan-fried; Time: 20 minutes; Difficulty: Unknown.
Detailed Steps for Cooking Dry-fried Belt Fish
Wash the Belt Fish, remove the head, tail, and internal organs, and cut into approximately 5cm sections;
Add bean powder, a little salt, pepper, and cooking wine, mix well and marinate for a few minutes;
Wash the Pointed Pepper, cut into diagonal small pieces, cut the Red Bell Pepper into small pieces, wash and chop the garlic and ginger;
Put a little cooking oil in a non-stick pan and prepare to pan-fry the Belt Fish. Fry each side for about 4 minutes (pan-fry over medium-low heat and cover with a lid to avoid oil splashing);
When the fish is fried, put it on a plate and set aside;
Stir-fry for about 3 minutes, then add the Pointed Pepper and Red Bell Pepper pieces and continue to stir-fry over medium heat. After another 3 minutes of stir-frying, it is ready to serve;
