Private Old Bowl Fish

Overview

How to cook Private Old Bowl Fish at home

Tags

• hot dishes
• autumn recipes
• cabbage
• chili oil
• coriander
• doubanjiang
• dried chili pepper
• garlic sprouts
• sheep blood
• silky tofu
• silver carp or grass carp
• sweet potato vermicelli
• ginger slices
• salt

Ingredients

Steps

1. 1 Cut the fish into pieces

   

2. 2 Cut a few pieces of ginger and put them into the fish pieces, add some salt to marinate them

   

3. 3 Sprinkle with starch

   

4. 4 Coat the fish pieces with starch

   

5. 5 Heat the oil in a pan until it is 50% hot, add the fish pieces and fry until golden brown, then scoop it up and leave some oil in the pan for later use

   

6. 6 Wash the dishes to be used

   

7. 7 You can add some tofu, sheep blood, or yuba, fungus, cauliflower and other vegetables you like

   

8. 8 Sweet potato vermicelli

   

9. 9 Pixian Doubanjiang

   

10. 10 Cut the ingredients

    

11. 11 Add the onion, ginger and dried chili pepper to the oil pan and stir-fry over low heat

    

12. 12 Chili oil

    

13. 13 Add 5 tsp red oil

    

14. 14 Add another 3 tablespoons of bean paste

    

15. 15 Add an appropriate amount of water and put some vermicelli on it and bring it to a boil. You can have more water and less vermicelli

    

16. 16 After the vermicelli is boiled, add tofu and sheep blood in sequence

    

17. 17 Add the cabbage and simmer over medium heat. Let the vermicelli cook for a while so that the tofu, lamb blood and cabbage can fully absorb the flavor

    

18. 18 When it’s almost done, put the tail of the garlic sprouts in, then put the fried fish pieces on the surface, and slowly absorb the soup,

    

19. 19 Boiling

    

20. 20 Okay, the soup is almost absorbed. (Next time, add more water) Add the coriander and you’re ready to eat