Fish stock for this, just do not worry about being fishy and hard to resist

Braised fish is a familiar dish with many families. Each family, each region has a different fish warehouse, with its own characteristics.

To make the braised fish not fishy and delicious, people often add some types of ingredients, spices to deodorize . One of them is pepper.

Braised fish with pepper is a simple recipe, low in material but delicious and irresistible. Make sure during the cool summer days, the pot of fish and pepper of the housewives will run out within "a note".

Raw materials for processing fish with pepper and pepper:

Fish: 2 pieces (can choose other types of fish depending on your preference)

Garlic: 1 bulb

Chili: 2 fruits

Scallion

Spices: salt, sugar, fish sauce, water, pepper

How to make pepper fish dish:

Step 1: Processing raw materials:

- Clean fish washed with white wine or salt to reduce the fishy smell. Drain the fish and then marinate with a little pepper powder, soup powder to infuse spices for about 15 minutes.

- Peeled minced garlic.

- Wash spring onion and slice to be small piece

Step 2: Put the fish in the pot, add some water to color. Add 1-2 peppers to the fish stock pot if you are able to eat them.

When the fish pot boils, add 1 bowl of hot water rice (use hot water for fishy fishy), 2 spoons of fish sauce, 1 spoon of sugar, store with low heat for about 20 minutes for soft fish.

Step 3: When the fish is nearly empty, season the seasoning to taste, add pepper, onion, laksa leaves, then dice and turn off the heat.

This dish of hot pepper stock is served hot with white rice.

You can store this dish at room temperature, depending on the weather: Winter to be 5-7 days; Summer to be 2-4 days; Refrigerate for about 7 - 10 days.

However, to ensure safety, when not eating all, you should put in the refrigerator. When used, bring the stock to warm up is okay.