【Sichuan】Douban Fish Nuggets

Overview

Fish must be on the New Year’s table, symbolizing abundance and good luck every year. When I was a child, the house was very small, and apart from the bed, there was not much open space in the house. Every Spring Festival, my parents would start preparing New Year dishes, fried, stewed, steamed, and they would be busy until late every day, and they had to go to work the next day. I was still young and could not help like my brothers and sisters, so I just lay on the bed and watched them busy and busy. I was so excited, and I, who usually don’t live at home, couldn’t bear to leave at this time. Watching them cut meat, kill chickens, pack fish, and steam steamed buns filled with bean paste makes me happy every day and count down the time until New Year's Eve. Even now writing this recipe brings me back fond memories. Our custom here is to eat fish for lunch on New Year’s Eve, which symbolizes a year of abundance and prosperity. Today I made a Sichuan-flavored watercress fish dish to recommend to everyone. Originally, this fish was made from grass carp or carp. Using Pixian black bean sauce can better remove the earthy smell. I used sole to make watercress fish and simmered it slowly over low heat until the flavor is delicious.

Tags

• hot dishes
• home cooking
• chinese banquet
• green onions
• june fresh soy sauce
• liquor
• oil
• pixian black bean sauce
• sole
• star anise
• vinegar
• white sugar
• zanthoxylum bungeanum
• garlic
• ginger

Ingredients

Steps

1. 1 Tear off the black side of the sole, then scrape off the scales on the other side, remove the intestines and gills

   

2. 2 Wash and cut into sections

   

3. 3 After the pan is hot, pour in the oil. Dip the sole into a little flour, pat the flour off the surface, and put it into the pan that is 60 to 70% hot

   

4. 4 Fry until golden brown on both sides and take out

   

5. 5 Pour 35g of vinegar into a small bowl, then add 20g of June fresh soy sauce and 1 spoon of white wine

   

6. 6 Chop a large spoonful of Pixian black bean sauce into fine pieces and stir-fry the red oil in the fish frying pan

   

7. 7 Then add the onions, ginger, and garlic and stir-fry until fragrant, then pour in the soy sauce and vinegar

   

8. 8 Then pour half a bowl of water

   

9. 9 Put the fried fish segments into the pot, add sugar, pepper and star anise

   

10. 10 Check how much water is added to just cover the fish, bring to a boil over high heat, then turn down to low heat and simmer until the soup is reduced and the fish has taken in the flavor, then turn off the heat

    

11. 11 Plate