Home-style Preparation of Fermented Pepper Dory

  Heard about the numbing pepper, doesn't it make your appetite great?With the dried spiciness of the numbing pepper and the swordfish,

  in the hot summer season, surely it will make you eat more.

  Summer appetizer---Stir-fried swordfish with numbing peppers

  Ingredients: swordfish.

  Marinade: cooking wine, salt,pepper powder..

  Accompaniments: numbing peppers, pickled ginger,pickled garlic, Sichuan pepper, green onion.Seasoning: soy sauce, dark soy sauce, cooking wine.

  Stir-fried swordfish with numbing peppers method 1. Soak the cleaned swordfish in a mixture of water and cooking wine and Sichuan pepper for 15 minutes to remove the fishy smell. 2. Dry the soaked swordfish with kitchen paper, then marinate it (see small tips) for 15 minutes.

  3. Prepare the required pickled vegetables.

  4. Cut the pickled vegetables into desired shapes.5. Fry the marinated swordfish until both sides are golden brown. 6. Fried swordfish ready.

  7. In a pan, add some oil and stir-fry Sichuan pepper and pickled vegetables to release their fragrance.

  8. Add the fried swordfish into the pan, along with a little cooking wine, soy sauce, and dark soy sauce, then stir-fry evenly before serving, topping with green onion.

  Stir-fried swordfish with numbing peppers tips

  The last step can also be simmered with a small amount of water, but my family prefers the dry and fragrant taste, so I skipped this step.

  Stir-fried swordfish with numbing peppers

  Ingredients

  Complementary food pairing tip

  mango

  and swordfish can be eaten together: rich in nutrients, beneficial for replenishment and lactation.

  cuttlefish nutritional value and effects Cuttlefish can be smoked, grilled, mixed with other ingredients, stir-fried, salted, pickled, boiled,

  steamed with diverse flavors;

  among the three main types of cuttlefish, short octopus and real octopus are suitable for fresh consumption, tasting delicious and tender. long octopus has a harder texture and poorer taste when freshly consumed but tastes better after drying.

  Each meal intake should be 300 grams.Steam and enjoy the versatility in taste;Among the three main types of squid, shortfin and longfin squid are suitable for fresh consumption, offering a delicious flavor and tender texture;Longfin squid meat is firmer, with a poorer taste when fresh, but better when dried. Consume 300 grams per meal.