Pixian bean paste; Original pumping; Vinegar; White sugar; Cooking wine; Onions; Pepper; Garlic; Dried lobster sauce; Ginger; Zanthoxylum bungeanum granules; Flour powder; Salt;

After autumn, the weather in Chongqing has cooled a little, and my appetite is still not good. What can arouse my appetite is the spicy taste. Have a Sichuan bean fish ~!

Practice and steps of Sichuan bean fish

1

Wash and drain Wuchang fish, add cooking wine and salt, and marinate; Chop onion, ginger and garlic, and cut pepper into sections; Put oil in the pot, and when it is about 60% hot, add Wuchang fish; Fry until golden on both sides, remove and drain for later use; Leave the bottom oil in the pot and saute the minced ginger and garlic, pepper segments and lobster sauce;

2

Add bean paste and stir-fry until red oil is produced; Add pepper granules and stir-fry evenly; Add half a bowl of water to boil; Entering Wuchang fish, the fire turns to a small fire after boiling; Add 1 tablespoon soy sauce and 1 tablespoon cooking wine; 1 spoon vinegar, half a spoon sugar to taste, cover the pot and stew for about 5 minutes until the fish is cooked and tasty; Quick-dry the soup, take out the fish, and thicken it with starch. Pour the soup on the fish in the plate and sprinkle with chopped green onion.

three

Tip: 1, don't punch the fish too deep when frying, so as not to loosen the fish shape when frying; 2. Don't put too much salt in fish, because the bean paste is salty; 3. Don't fry the fish for too long, just fry until the skin is golden, so as not to affect the taste; 4. Finally, the soup should not be too thick, just hook it a little and let the juice hang on the fish; 5, vinegar must be put to play the biggest refreshing effect.

four

After autumn, the weather in Chongqing has cooled a little, and my appetite is still not good. What can arouse my appetite is the spicy taste. Have a Sichuan bean fish ~!

five

Fresh fish is stewed with Pixian bean paste. The stewed fish is spicy and delicious, and the sauce is rich and delicious. Delicious friends must have seen the lethality of red bean paste. A chopstick is filled with thick juice mixed with white fish, minced onion, ginger, garlic and minced watercress. The taste is indescribable and delicious. The aroma of douban and onion, ginger and minced garlic mixed together, which drove away the fishy smell of the fish early and led the fish out.

six

Of course, if you want to make a delicious fish, the choice of fish is also very important. This dish can be replaced by carp and grass carp, preferably about a catty. Ordinary pots are too big to operate. Generally, Wuchang fish is the first choice for old Sichuan cuisine, and crucian carp can also be chosen. For people who like to eat fish, such as me, the time for picking thorns is not urgent, so I like to buy Wuchang fish.