Ingredients for dry pot black fish

One black fish, 3 cloves of green onion, appropriate amount of ginger, 3 slices of cooking wine, 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, 2 dried chili peppers Appropriate amount of Sichuan peppercorns, half a carrot, half an onion, a tablespoon of bean paste

Steps to make dry-pot blackened fish

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Step 1

Wash the black fish, cut it into two pieces, and then cut it into sections. Marinate with salt and rice wine for ten minutes

Step 2

Slice the carrots, shred the onions, slice the ginger and garlic

Step 3

< p> Heat the oil in a pan until it is about 70% hot, add Sichuan peppercorns, and take them out after they smell like Sichuan peppercorns. Add onions, ginger and garlic, wait until the aroma comes out, then add bean paste and stir-fry until fragrant.

Step 4

First add carrots and stir-fry, then add black fish and stir-fry, add cooking wine, dark soy sauce, light soy sauce, stir-fry and then add onions. Add appropriate amount of water and cook over high heat for 20 minutes. Then add sugar and MSG to reduce the juice according to your personal taste (I didn’t add it because the taste was just right this time).

Tips for grilled black fish

If you are used to the spicy flavor, you can add more?

I chose a pound and a half of small black fish, which was just enough for three people’s dinner.