Boiled golden pomfret with Puning bean paste

Overview

No one can do everything right from birth. People who can do things better and better have experienced countless failures and imperfections! For example, in the past, my fried fish was badly fried, either undercooked or charred, but now, my fried fish can be put on the table. For example, when my son used to eat, more than half of the rice grains on the table and on the floor went into his mouth. Now, when he eats, his stomach is full. Can you guess how old he is? He was not yet 2 years old when he could eat like this!

Tags

• hot dishes
• home cooking
• celery
• chicken essence
• golden pomfret
• green onions
• puning bean paste
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the internal organs and gills from the fish, cut into florets, and marinate with salt for at least 1 hour. (I don’t know how to kill fish myself. When I buy it, I ask the fish seller to kill it and remove the internal organs. By the way, I ask the boss to add salt to the fish seller. By the time I get home and prepare other things, it’s basically been an hour. People who want to fry fish must marinate the fish with salt. If the fish is not marinated well, it will be difficult to fry it, and it will take a very long time! My mother-in-law bought fish before that was not marinated well, and it was always rotten no matter how I fried it. I thought it was because of my lack of skill, so I asked my chef Bao Ge to fry it, but it didn’t work either!

   

2. 2 Slice the ginger, slice the green onions diagonally into thick slices, and cut the celery into sections.

   

3. 3 Puning bean paste

   

4. 4 Wash the salt from the fish and drain it.

   

5. 5 Heat oil in a pot.

   

6. 6 Add the fish to the pan and fry.

   

7. 7 Fry the fish until golden brown on both sides and start cooking.

   

8. 8 Move the fish to one side of the pan, leaving aside the oil for frying the fish. (What is home-cooked food? Home-cooked food is what every household usually has. Moreover, it is convenient. There is no need to put the fish out for later use like a professional chef. Haha, I found a good reason for my lazy behavior!)

   

9. 9 Add the ginger slices and green onion slices to the side with oil and stir-fry until fragrant. (Those who like spicy food can add chili pepper appropriately. I made this dish considering that it is for children, so I don’t add spicy food.)

   

10. 10 Add celery.

    

11. 11 Straighten the fish, add appropriate amount of water and bring to a boil.

    

12. 12 Add a spoonful of Puning bean paste.

    

13. 13 Add appropriate amount of soy sauce.

    

14. 14 Cook the fish until cooked through and add chicken essence to taste. (Bean paste and soy sauce both have a salty taste. You can test the taste of the soup before serving to see if you need to add salt according to your preference.)

    

15. 15 Plate.

    

16. 16 My son likes to eat fish like this very much.