If the Henan people are good at cooking with noodles, then the Sichuan people are the best at cooking with sauce, and the bean paste alone is on fire all over the country, and a plate of excellent bean fish is a perfect embodiment of the essence of the sauce used, and it is so delicious that it makes people doubt their lives. Today we will make a plate of homemade bean paste fish, which is said to be the favorite flavor of Chengdu people.

Do this dish with carp, grass carp and perch can be, the operation method is the same, today we use a carp to do.

1. Prepare the ingredients

Prepare a fresh carp, scrape the scales with a knife and snap off the gills, cut open the abdomen, remove the viscera, scrape off the black membrane, and then carefully wash the blood and mucus with water. (Buy fish when the seller to help deal with the most economical)

Put the fish flat on top of the case to press the fish, in the fish on both sides of the fish every interval of 3 centimeters to cut a word flower knife, cut to the end of the fish do not cut through.

Then put the carp in a basin to marinate.

Put in 3 grams of salt, 2 grams of pepper, 5 grams of cooking wine, and then marinate for about ten minutes.

Preparing the marinade

Several green onions cut into scallions, a small piece of ginger diced, a few cloves of garlic flattened and minced.

Prepare a bottle of Pixian bean paste.

2. After the ingredients are ready to fry the fish

The pot of oil, the oil temperature of 6 into the heat of the tail of the carp, slowly put the carp into the pot.

Use a spoon to keep pouring hot oil on the exposed part of the oil surface, the process of turning on low heat, slowly frying for about three minutes.

Fry the carp until light brown and the inside is broken, then pull out the carp and raise the oil temperature to 70% and fry again.

The second time the skin of the carp becomes hard and the inside of the fish is fried through, then fish out the carp, control the oil and set aside.

3. Start cooking with the oil

Stir-fry 25 grams of bean paste in the oil in the pan, then stir-fry the garlic, and then stir-fry the ginger.

After stir-frying the aroma, add the appropriate amount of water, put in the fried carp, and pour in 5 grams of cooking wine to remove the fishy flavor.

Then start seasoning, add 2 grams of chicken powder, 2 grams of pepper, 5 grams of sugar, 5 grams of balsamic vinegar, stir the seasoning well.

Keep pouring the sauce on the fish with a spoon to flavor the fish.

This process should last for about 5 minutes to fully flavor the carp.

Then carefully fish out the carp with chopsticks and put it into a fish plate to wait for the sauce to be poured.

On high heat, slowly reduce the sauce until it thickens, then pour in 5 grams of soy sauce and stir well, or a little watercress if the sauce isn't thick enough.

Holding the soup after the pot, the soup evenly poured on the fish, and finally sprinkled with green onions as a garnish delicious that is complete.