Doubanjiang has high nutritional value and is a rare healthy condiment in the kitchen. Barracuda prepared with bean paste is very famous and is a popular dish in many regions. The flavor of barracuda with bean paste varies with different spices, but no matter how it changes, the basic method will not change. As long as you master the basic method of making bean paste barracuda, you can innovate yourself.

1. Homemade Barracuda with Doubanjiang

Ingredients Preparation

3 barracudas, scallions, shredded ginger, garlic slices, bean paste, and steamed fish with black bean paste Oil, oyster sauce, soy sauce, and appropriate amount of coriander.

Method Steps

1. Remove the gills and internal organs of the barracuda, wash and set aside, cut the green onion into sections, cut the ginger into shreds, and slice the garlic and set aside for use;

< p>2. Heat a little oil in a wok, add onion, ginger and garlic and sauté until fragrant, then add black bean and stir-fry until fragrant;

3. Add appropriate amount of water, add soy sauce, steamed fish soy sauce and oyster sauce Stir well;

4. Add the barracuda, bring to a boil over high heat, then reduce to medium to low heat and simmer slowly;

5. After about 20 minutes, the juice will reduce, and sprinkle with coriander. Turn off the heat.

Tips

Pike has no scales and its meat is tender, so it does not need to be fried like crucian carp.

2. Special bean paste barracuda

Ingredients preparation

500 grams barracuda, onion, garlic, coriander, olive oil, bean paste, fragrant sauce, Garlic sauce, dark soy sauce, red oil, sesame oil, soy sauce, salad oil. Sugar and chicken essence.

Steps

1. Wash the barracuda, clean it and set aside. Put the bean paste, fragrant sauce and garlic sauce into a bowl and mix well and set aside;

2. Pour an appropriate amount of olive oil into the hot pot. When it is 60% hot, add the mixed sauce, stir-fry for 1 minute, add shredded green onions and stir-fry until fragrant;

3. Then add the shuttlecock Pour the fish into the pot, add water to dilute it to cover the fish body, and pour in a little dark soy sauce and soy sauce;

4. Then add sugar and chicken essence, simmer over high heat for 10 minutes, then simmer over low heat for another 10 minutes;

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5. Then reduce the juice, add onion, garlic and coriander and simmer for 2 minutes. Add 2 tablespoons of red oil, 1 tablespoon of salad oil and a little sesame oil and mix well.

Tips

Do not cover the lid when simmering this dish slowly. In addition, you can pour the soup on the fish on the surface from time to time.

3. Braised barracuda in casserole sauce

Ingredients preparation

2 barracudas, 2 tablespoons of bean paste, 5 grams of Sichuan peppercorns, 1 star anise, pepper Thirteen spice powder, 5 dried chili peppers, a little spicy millet, garlic, green onion segments, old ginger, a little salt, a sugar spoon, a little chicken essence.

Method Steps

1. Clean the barracuda, dry the water, then fry it in an oil pan and put it in a casserole for later use;

2. Add bean paste and white sugar to the bottom oil in the pot and stir-fry until fragrant, then add peppercorns, aniseed, green onion, ginger and garlic and stir-fry;

3. After the aroma is strong, add an appropriate amount of stock and bring to a boil, pour it into a casserole and turn on high heat Boil again;

4. Then turn to low heat and simmer for about 5 minutes, then sprinkle some chopped green onion.

Tips

The casserole dissipates heat slowly, and there will be residual temperature to make it more delicious.