WeCook What Double Pepper Bell Butterfly Delight a Dinner

- January 19, 2020

WeCook brought us diverse view of east Chinese and southwest Chinese food. Last few articles there has not came up to mind about this concept. Since this story, I would like to deliver this new recipe book to you all, especially for you who love Chinese food. I grew up in Luoyang, China which is in Yellow river region under the North Inner Mongolia region. After I finish a recipe on practicing southeast Sichuan food, I will further continue introducing our hometown famous food, such as donkey meat soup with pancake. Now it comes back to today's WeCook topic- double pepper bell butterfly ray with soup. At this moment let me introduce this dish from ingredient to cooking steps, so when you like to learn how to cook, there is some reference for you to start.

Now let's begin to come with a brief view of what this dish is looking like. There are several kind of double bell that you may choose from market, like finger pepper, jalapeno, thai red chilli, anaheim pepper, or cayenne pepper to add more diverse taste if you have special favorite back in your mind.

Ingredient:

Sea fish 800 gram

selecting these type (catfish, pangasius, stinky ray such as butterfly or deepwater stinky ray, whiptail stinky ray. You may also like bass, snapper and freshwater fish if you are good to pick out bones)

Vegetable oil, or peanut oil if you are not allergy to peanut.

Ginger 30 gram

Garlic 4 pieces

Green onion 50mm length

(cut into small piece)

Green peppers 100 gram

black pepper 100 gram

green finger pepper 80 gram

red cayenne dry pepper 60 gram

sauce:

fresh soy sauce 50 ml

old soy sauce 15 ml

cooking wine 30ml

salt and sugar based on flavour

Ingredient preparation before

Clean fish from aria market, after coming back you need to let it drain from water for about 30 minutes. During draining, you may spray a little bit ginger chips at surface of fish. Then prepare fish by use tip of knife to cut several cracks along parallel direction from main side, as shown in this picture. This cutting may touch to soft bones underneath fresh meat at the top layer. Do NOT cut through the collagen because we want this fish to be in a complete butterfly wing shape at the following in pot cooking stages.

As far as everything is ready, heating up oil in pan, add garlic, ginger, green onion chips, to let it fried to about temperature hot around 190~220 degree celsius, and put fish into the pot. Fry one side and flip it around to fry for another side, until it is golden in both side. Add green pepper and red chilly pepper chip. Reduce the heat to 7~8 to avoid pepper is overcooked, before red chilly chip turned to brown colour, add soy sauce, cooking wine and dark sauce and water to the pot. Stewed for about 10 minutes to 15 minutes at medium heat after water is boiled. At this stage, you need to add sugar and salt to balance to medium to salty flavour. Do not turn over the fish during cooking. But need to check if the soup level is cover 3/4 of whole fish. Try to look at every 5 minutes to add a little soup if liked.