Ingredients: 1 crucian carp;

Accessories: 2 tablespoons bean paste, 1/2 tablespoon dark soy sauce, 1 tablespoon soy sauce, 1/2 teaspoon black pepper, appropriate amount of water, 1/2 teaspoon of salt, 1 teaspoon of rice wine, 1 shallot, 3 cloves of garlic, 1 piece of ginger, 2 tablespoons of vegetable oil;

Production process

1. Prepare the required materials

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2. Wash the crucian carp, cut it into 3-4 pieces with a diagonal knife, and then drain the water

3. Add bean paste and 1/2 tablespoon of dark soy sauce to the bowl

4. Add 1 tablespoon more soy sauce

5. Add 1/2 teaspoon black pepper

6. Add 2 tablespoons water, mix well and set aside

7. Slice the ginger and dice the garlic

8. Heat the oil in the pot, add the ginger slices and saute until fragrant

9. Put the drained crucian carp in Fry in the pan

10. Fry until both sides turn brown

11. Add rice wine or cooking wine, cover and simmer for 2 minutes

12. Then pour in and mix sauce

13. Cover and simmer over low heat for two minutes

14. Add the diced garlic, add salt to taste, and then reduce the sauce over high heat

15 .Finally add the green onions

16. Ready to serve

Cooking Tips

If there is no rice wine, you can use cooking wine or vinegar instead, which is used to remove fish. If there is a fishy smell, be sure to add an appropriate amount of salt at the end because the sauce is already very salty.

Main ingredients: crucian carp (1 piece), bean paste (1 spoon)

Accessories: oil (appropriate amount), salt (appropriate amount), mature vinegar (appropriate amount), dark soy sauce (appropriate amount) ), cooking wine (appropriate amount), sugar (appropriate amount), chopped green onion (appropriate amount), starch (appropriate amount), ginger (appropriate amount)

Production process

1. Wash the crucian carp and drain the water Set aside

2. Make a few diagonal cuts on the back of the fish (easy to absorb the flavor). Chop the ginger and green onions and set aside

3. Spread a thin layer of starch on the fish skin ( The fish skin is not easy to break during the frying process)

4. Put oil in the pot and add shredded ginger

5. Stir-fry the shredded ginger until fragrant and then add fish to fry

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6. Brown both sides

7. Add an appropriate amount of water, a spoonful of bean paste, cooking wine, mature vinegar, salt, sugar and dark soy sauce

8. Me Always use Pixian Doubanjiang, the fish is delicious

9. Bring to a boil, then turn down the heat, cover the pot and cook slowly, use a spatula to pour some soup on the fish, and lightly Gently push the fish body to prevent the bottom from sticking to the pot

10. When the soup is almost dry, pick up the fish and put it on a plate. Heat the remaining soup over high heat until it becomes thicker and pour it on the fish

11. Just sprinkle with chopped green onion and it’s done

12. The soup tastes very good. Dip some soup into the fish before eating

Tips:

1. Doubanjiang is salty, so add less or no salt, depending on personal taste

2. The fish soup will be fresh after cooking for a long time, so don’t use high heat, use low heat to slowly dry up the soup

3. Friends who like spicy food can cut a few dried chili peppers and cook them together during cooking, or after the fish is served, add some shredded green and red peppers and stir-fry them in the soup for a few times, and then pour them on the fish. More beautiful