Bawang Supermarket丨douban Fish

Name: Bawang Supermarket丨douban Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 2 tablespoons Corn oil; 2 pieces ginger; 6 garlic; 18 pcs Millet spicy; 1 piece Green onions; 2 tsp salt; 2 tsp Cooking Wine; 3 pcs Dried chili; 2 tsp pepper; 4 tablespoons Water starch; 2 tablespoons Pixian Red Oil Bean Sauce; 2 tsp Soy sauce; 1 tsp Caster sugar; 1 tsp Vinegar; 1 piece Shallots

by 18LS28xgl Scattered

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Received Pixian red bean paste from "Bawang Supermarket". For a Sichuan foodie who loves to cook and is not hot and uncomfortable, how important Pixian red bean paste is! It is the soul of Sichuan cuisine, an indispensable seasoning in the kitchen of every Sichuanese, thanks to Bawang Supermarket, thanks to Gourmet Jie~~
Behind almost every Sichuan dish, there is the shadow of Pixian red bean paste. Such as "twice-cooked pork", "boiled pork slices", "boiled fish", "douban fish", "mapo tofu", "spicy chicken", "Sichuan hot pot" and so on. Therefore, Pixian red bean paste is also known as the "soul of Sichuan cuisine". It is produced in Pixian County, Sichuan Province. Due to the high quality of the local fermented beans, the bean paste made from it as the main raw material is oily and red and bright, the petals are crispy and have a strong spicy taste. It can be used as a seasoning or served with rice alone. It is super delicious.
【Douban fish】is cooked with fresh fish and seasonings such as Pixian red oil bean paste. The method is simple, first fry the fish (or deep-fried), then cook a pot of spicy and delicious soup, pour it on the fish, and you're done. The prepared [douban fish] has a bright red juice, tender fish meat, rich and aromatic watercress flavor, salty, spicy, slightly hot and sour. Chopsticks pick up the tender and smooth fish meat, and then dip it with minced green onion, ginger and garlic, minced millet, and red bean sauce with red oil sauce. The color is distinct, and you taste it. It is an indescribable fragrance. Whether it's drinking or eating, it makes people move their index fingers. Moreover, the soup of [douban fish] can be burned a little bit more, bibimbap, noodles are super delicious, if you are not careful, you will eat a lot~~O(∩_∩)o haha~~

Bawang Supermarket丨douban Fish

1. After the crucian carp is slaughtered by the store, wipe it well with appropriate amount of salt and cooking wine, and marinate for a while; wash the old ginger, garlic, spicy millet, and green onions;

2. Rinse the crucian carp with clean water; score 3 knives on each side of the fish body, then marinate it with appropriate amount of salt and cooking wine for a while;

3. Chop ginger, garlic, spicy millet, and green onions separately; chop dried chili; mix appropriate amount of dry starch with water to make water starch;

4. Spread the crucian carp evenly with appropriate amount of water starch;

5. Pour an appropriate amount of corn oil into a non-stick pan to heat up. The amount of oil is more than usual when cooking. Put the crucian carp and fry it over a medium-to-low heat; fry the carp yellow on one side, turn it over and fry the other side; cooking;

6. Put the fried crucian carp on the plate;

7. Heat oil in a non-stick pan, add Pixian red bean paste and sauté until fragrant;

8. Add dried chili and Chinese pepper and saute until fragrant;

9. Add minced ginger, minced garlic, and spicy millet, and pour in warm water;

10. Add appropriate amount of soy sauce and fine sugar; bring the soup to a boil over high heat, then turn to medium heat and simmer for a few minutes, then add an appropriate amount of vinegar; add the chopped green onions and cook a little; add an appropriate amount of water starch, and mix well;

11. Pour the thick and delicious soup on the crucian carp, and sprinkle some chopped green onion;

12. [Douban fish] It's done.

Tips:
1. When the fish is cut, lightly cut it; don't cut too deep, otherwise the fish will be disconnected during cooking;
2. Pixian red oil bean paste is the key point and cannot be omitted;
3. The vinegar should not be put too early, otherwise the taste will evaporate;
4. The crucian carp must be fried, and will not be cooked later; if the crucian carp is not cooked, it can be boiled in the soup;