Recipe for Douban Fish Douban Fish is a home-cooked dish in Sichuan.

It is cooked with fresh fish and seasonings such as Pixian bean paste.

The characteristics are bright red juice, tender fish meat, rich and aromatic watercress flavor, salty, slightly spicy and slightly sweet and sour.

Raw materials: live fresh fish.

Seasoning: watercress, ginger, garlic, salt, cooking wine, soy sauce, sugar, chopped green onion, MSG.

Preparation method: Clean the live fresh fish and lightly chop it with 5 knives on both sides.

Place the wok on a high heat, add vegetable oil and heat to 210°C, then fry the fish until both sides are slightly brown.

Leave an appropriate amount of oil, move the fish to the side of the pot, add watercress, ginger, garlic and stir-fry until fragrant, add broth, salt, cooking wine, soy sauce, and sugar.

Add the fish, cook slowly over medium heat for 10 minutes, turn over, and cook again until the fish is cooked through, then transfer to a fish plate.

Thicken the gravy with water and starch in the pot, add chopped green onion, MSG, and a little vinegar. Mix well. Take the pot and pour it on the fish. Serve.

How to chop peppers: Take some plump red peppers, wash them (note, don’t remove the stems when washing), dry them for two days and then chop them into pieces with a knife, then add salt, add salt vigorously, and remove the salt.

Mix it with the chopped chili peppers (there is another trick here. If the amount made at one time is not too much and the personal taste is not too strong, it is recommended not to make it too salty) and then sealed in a jar for more than half a month before opening.

How to make fish head with chopped pepper: Ingredients: One bear fish head (also called fat fish head) Seasoning: chopped pepper, ginger, green onions, MSG, cooking oil Method: 1. Shred the ginger. If you want to be lazy, slicing it is also acceptable.

2. Wash the green onions and cut them into two long pieces.

3. Process and wash the bear fish heads and put them into a large dish (pay attention to a slightly deeper dish).

4. Place some ginger shreds or slices on the fish head.

5. Spread four or five tablespoons of chopped pepper on the fish head. The amount of chopped pepper is determined according to personal taste. If it is light, put less, and if it is heavy, put more.

Anyway, I don’t like to put too much.

If it's too dry, add a small cup of cold water to the dish.

6. Sprinkle a few grains of clear flavor, then add a few drops of cooking oil.

7. Put in the steamer, light the fire and steam for ten minutes.

8. Remove from the pot and sprinkle some green chives.

How to make grilled eel: To make grilled eel, you need Japanese sake, Japanese soy sauce, and preferably Japanese purple ginger.

The method is actually very simple, 1.

First make the coating for grilled eel.

Just add Japanese sake and Japanese soy sauce in a 1:1 ratio, add some sugar, and boil it into a thick sauce in a pot. If you want to get rid of some fishy smell, you can add a little Chinese cooking wine.

2.

Just spread the juice prepared above evenly on the eel slices, and then sprinkle with some pepper powder.

Then use a pan to grill it. The temperature should not be too high, just medium heat. Flip and grill it several times until the eel slices are shiny.

3.

When eating, you can pair it with some Japanese purple ginger.

I know there are stores selling prepared eel sauce outside. You can just apply it and bake it. If you find it troublesome, you can also buy it and grill it.

How to make pickled fish (full illustration) 1. It is generally better to use grass carp or black fish.

2. Wash the fish, paying attention to the black membrane in the abdominal cavity.

3. Cut off the shark fins.

.

.

(It’s also good to make shark’s fin after drying...haha) 4. Cut the fish into sections.

.

.

Cut however you like.

.

.

5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer, feel the position of the fish bone, and adjust the direction of the knife in time.

.

.

If you can't cut it well, buy a few more fish to practice first:) 6. Remove the fish bones.

Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat the bones together, you can ignore this step.

.

.

Haha 7. Place the sliced ??fish horizontally, and use a knife to cut off each piece one by one from the tail to the head. The thickness of each piece is about 5-7 mm. Pay attention here! Don’t reverse the direction, otherwise the fish will be cooked.

It will break~~ 8. Take an egg, pour it with your left and right hands, and scoop out the egg white for later use. 9. Cut the fish bones into sections, put them into the basin together with the fillets and fish heads, add salt and cooking wine, stir, and then add the egg whites.

Mix evenly and let it sit for 20 minutes~ Wait for a while, hey 10. Pickled cabbage……………………Cuihua, serve pickled cabbage.

.

.

.

One or two packs are fine, just add more if you like.