Douban partial fish

Overview

Doubanyu is a very classic fish dish among Sichuan home-cooked dishes. It is cooked with fresh fish and Pixian Douban and other seasonings. Sichuan-style watercress fish is made from freshwater fish. As a person who grew up by the sea, most of the ways to eat sea fish are steaming or stewing in sauce to preserve the freshness of sea fish. This time, I will change the taste and use Sichuan cooking techniques to make a deep-sea watercress fish. Change the method, change the taste, and get a different scenery!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• aged vinegar
• aniseed
• cooking wine
• deep sea fish
• garlic
• light soy sauce
• onions
• pickled pepper
• pixian doubanjiang
• starch
• sugar
• zanthoxylum bungeanum
• ginger
• green pepper
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Ingredients: 1 deep-sea fish

   

2. 2 Secondary ingredients: green pepper, red pepper, onion, ginger, garlic, pickled pepper Seasoning: Pixian bean paste, pepper, aniseed, salt, sugar, light soy sauce, cooking wine, pepper, starch, mature vinegar

   

3. 3 Remove the internal organs of the partial fish, wash it, cut both sides of the fish body with knife; apply dry starch evenly on the fish body

   

4. 4 Make oil in a pot. When the oil temperature is 80% hot, put the fish into the pot and fry; fry the fish until golden brown and set

   

5. 5 Leave the base oil in the pot, stir-fry the green pepper, red pepper, onion, ginger, garlic, diced pickled pepper, Sichuan peppercorns, and aniseed; after frying until fragrant, pour the Pixian bean paste into the pot and stir-fry over low heat until red oil comes out

   

6. 6 Pour in a small amount of boiling water, put the fish into the pot and cook

   

7. 7 Add sugar, light soy sauce, cooking wine, pepper, a little salt, and vinegar to taste, and when the soup becomes thick, serve it out