Do you have any better home-cooked recipes? My answer is: Home-cooked watercress is the most delicious.

Home-cooked cuisine is different from traditional cuisine. It is simple to make and has a variety of flavors, making it more suitable for people without cooking skills. Most of the many home-cooked dishes have evolved from traditional cuisines. And many classic dishes of traditional cuisine are handed down to this day from local home cooking. It can be said that the dishes have formed a pattern of you being in me, and me being in you. There is no uniform standard for home-cooked dishes in terms of preparation and taste. The only standard is that they are delicious. Just make a dish that you or your family and friends find delicious.

Home-made watercress fish is bright red in color, slightly spicy in taste, and the meat is soft and tender. It is a very delicious home-cooked dish. As for the choice of fish, you can choose grass carp and carp. Silver carp has more bones, so sea bass is suitable for steaming but not stewing. Carp and grass carp are not suitable for steaming because their meat is relatively firm. The meat of grass carp and carp after stewing will be very soft and tender. Let me share with you how to make this homemade watercress fish.

===Homemade Doubanyu===

Prepare ingredients: grass carp, bean paste, pickled peppers, green onions, ginger, cooking wine, garlic, line peppers, Chaotian peppers, coriander, water starch. Salt and MSG.

Preparation method: 1. Remove the gills, scales and internal organs of grass carp, make a small opening 1 cm behind the fish head, and remove the fishy line. Use a knife to make diagonal cuts on the fish. Marinate the fish with scallions, ginger slices and cooking wine for 20 minutes.

2. Chop the bean paste and soaked peppers in a ratio of 3:1, wash and chop the sky peppers and string peppers into small pieces. Wash and set aside cilantro (just one or two stalks are enough) for decoration. Peel, wash and cut garlic into slices.

3. Heat oil in a pan and fry the marinated grass carp until golden brown on both sides. Remove and set aside. Use the remaining oil in the pot to sauté the chopped green onion, ginger slices, and garlic slices until fragrant, then add the watercress and pickled peppers and sauté until fragrant, and finally add the line pepper and Chaotian pepper and sauté until fragrant. Add appropriate amount of water to the fried grass carp, and season with salt and MSG. Drain the soup, add an appropriate amount of water starch to thicken the sauce, pour the thickened sauce over the fish, and garnish with coriander.

Tips: The ratio of home-style watercress fish, onion, ginger and garlic is 3:2:1. The oil temperature should not be too low when frying the fish. If the oil temperature is low, the fish skin will not be set quickly and the oil in the pot will start to smoke. Then add the fish and fry. Because the watercress fish contains bean paste, you shouldn’t add too much salt. If the taste is relatively bland, you don’t need to add salt. The fish meat of grass carp needs to be stewed for more than 20 minutes, so that the fish meat is tender and tasty. Don't stew for too short a time. If the time is short, the fish will become sticky and hard. This is why the taste of steamed grass carp and carp is not as good as that of stewed carp.