Introducing a few simple recipes for Doubanyu, Doubanyu, a Sichuan home-cooked dish. It is cooked with fresh fish and seasonings such as Pixian bean paste. It is characterized by bright red juice, tender fish meat, rich and fragrant watercress flavor, salty, spicy, slightly sweet and sour taste. Ingredients: live fish. Seasonings: watercress, ginger, garlic, salt, cooking wine, soy sauce, sugar, chopped green onion, MSG. Preparation method: Clean the fresh fish and lightly slash it with 5 knives on each side. Put the wok on high heat, add vegetable oil and heat it to 210℃, 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 the watercress, ginger, and garlic and stir-fry until fragrant. Add broth, salt, cooking wine, soy sauce, and sugar. Add the fish, cook over medium heat for 10 minutes, then cook until the fish is cooked through, then transfer to a fish plate. Thicken the gravy with water starch in the pot, add chopped green onion, MSG, drop a little vinegar, mix well, pour it on the fish and 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 find 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 bake 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. 11. Cut the sauerkraut into sections. 12. Heat oil in a pot, preferably large oil, but for the sake of... let's use ordinary oil! Pour in the chopped sauerkraut and stir-fry... Then add water or stock and bring to a boil. 13. Add the fish head and fish bones first, simmer over low heat for 5-7 minutes. 14. Add the other fish fillets and cook over high heat. 2-3 minutes ~ If you don’t like fish heads, you can omit the fish heads. Add salt, pepper, Sichuan pepper powder, MSG and other seasonings, and you’re done with a delicious pot of pickled fish! How to make tomato fish? Fish, preferably no more than one and a half pounds, if only one can of tomato sauce is used. Remove the head and bones, and cut the fish into large thin slices. The fish heads and bones are fried in lard, and ginger slices are added to make a white soup. One large tomato, cut into pieces; one potato, cut into small pieces, preferably mashed. Season the fish fillets with cooking wine (a little more), salt, and white pepper. Use enough salt and pepper. No matter how you cook the fish, the previous cooking process is very important, because most of the flavor of the fish in the final dish comes from this process. Heat the oil in a clean pan. When it is 60% hot, add the ginger and rice and stir-fry until fragrant. Add the minced tomatoes and mashed potatoes and stir-fry evenly.

Pour in a can of tomato sauce, stir evenly, and stir-fry over low heat until it becomes sandy. (You can also add some seasonings, whatever you want to eat.) Then pour in the previous fish head and fish bone soup (I feed fish heads and fish bones to cats and dogs), appropriate amount of chicken essence, appropriate amount of salt, appropriate amount White pepper, appropriate amount of sugar, simmer for a few minutes. Add fish fillets and spread. When the fish fillets turn white, sprinkle enough chopped green onion and serve. How to cook boiled fish 1. 1. Buy herring and cut into fillets. 2. Apply starch to the fish fillets (salt, MSG, green onions, ginger, wine, pepper, or if you like, allspice or other flavors you prefer) 3. Boil a little water and blanch the fish fillets When cooked (80% is enough), take it out immediately. Fill the pot with no water. 4. Heat a lot of oil and add some dry red pepper and Sichuan peppercorns (depending on personal taste). When the color of the pepper in the oil pan turns slightly black, pour the oil on the fish fillets. 5. The boiled fish eaten in restaurants often has a lot of soybean sprouts placed under the fish fillets. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, you can skip the bean sprouts. 6. When the oil is first poured in, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensil for holding boiled fish must be larger. 2. Ingredients: Bass (Bass or Perch are both translated as seabass, try it yourself) or Tilapia (Tilapia) or Catfish (catfish), preferably live fish, do not use Carp. One ingredient : Bean sprouts, or your favorite vegetable seasoning: ginger (a large piece, loosened and sliced), garlic (one end, just pat it lightly, no need to cut it), appropriate amount of green onion, bean paste (or chopped pepper), Sichuan peppercorns, dried red pepper, chili pepper Powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil. Additional requirements: cornstarch, cooking wine, a little salt, egg white. One method: 1. Kill the fish, wash it, chop off the head and tail, and slice it into fillets. , and chop the remaining fish fillet into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way) 2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, and sprinkle a little salt according to personal taste ,spare. 3. Add three times the amount of oil for normal cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, onions, peppercorns, chili powder and dried red pepper. Stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts. 4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning. 5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! Eat!! Note for Dawei: 1. The amount of water used for cooking fish should not be appropriate As long as the fish fillets are just submerged in water after being put in. After cooking and pouring into the basin, some fish fillets will be exposed. 2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright. 3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish. 4. I think that the Sichuan peppercorns and chili peppers bought in the United States are not as fragrant as those in China, so it is better to fry them and then add oil. Domestic materials are good, so you can directly pour hot oil on the chili peppers. 5. When you have finished eating the fish, you can pour the soup back into the pot and add tofu, noodles, konjac, etc. to make a boiled fish hot pot.

Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the fire