When it's hot and you don't want to eat, the one thing that can mobilize your appetite is the spicy flavor. Come to a Sichuan flavor bean fish it! Fresh fish with PI County bean paste stew stew, stewed fish spicy and fragrant, sauce flavor is very rice, fish can be replaced with carp, grass carp are into, preferably in one and a half pounds or so, too large ordinary pot is not easy to operate.
Sichuan flavor bean fish practice
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1
Wuchang fish cleaned and drained after packing, add cooking wine and salt and wipe, side of the child marinade
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2
Scallion, ginger, garlic chopped, red bell pepper section
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Steps
Sichang fish can be replaced by carp, grass carp are into the best about half a catty, too large ordinary pot is not easy to operate. p>3
In a wok, add oil and heat until about 60%, then add the Wuchang fish
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4
Fry the fish until golden brown on both sides, then drain the oil and set aside
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5
Leaving a small amount of oil in the wok, sauté the ginger, garlic, chili peppers, and edamame beans
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6
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6
Steady, you'll need to add some oil for the pan.
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Put in the bean paste, stir-fry until red oil comes out
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7
Add the peppercorns, stir-fry evenly
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8
Put in half a bowl of water and boil it
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9
Add the Wuchang fish, bring to a boil over high heat, then reduce the heat to low
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10
Add 1 tsp soy sauce, 1 tsp cooking wine
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11
1 tsp vinegar, 1/2 tsp sugar to taste, cover and simmer for 5 minutes or until the fish is cooked and tastes good
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11
1 tsp vinegar, 1/2 tsp sugar, simmer for 5 minutes until fish is cooked and tastes good.
12
The soup is almost dry to the fish, pour the water starch thickening in the soup on the fish in the dish, sprinkle with chopped green onion can be
Sichuan Douban fish finished picture
Sichuan Douban fish cooking tips
Tips
1, to the fish when playing the flower knife, don't hit the depth, so as to avoid deep-frying, fish shape will become loose;
The fish can be used to make the fish more comfortable, but also to make the fish more comfortable, so that it will not become more difficult. The fish will become loose;
2, the fish coated with salt, do not apply too much, because the bean paste is salty;
3, fried fish time should not be too long, fried to the outer skin of the golden brown, so as not to affect the texture.