1. Wash the fish and marinate for 10 minutes with cooking wine, salt and less oil.
2. Shred ginger, slice garlic, and chopped green onion.
3. Heat the pan with oil, fry the fish on both sides until slightly yellow, remove and set aside.
4. Leave the bottom oil in the pot, sauté ginger, garlic slices, green onion, and stir-fry together with Chinese pepper and dried chilies to create a fragrance.
5. Add Pixian bean paste and stir fry until fragrant.
6. Put boiling water in the pot, put the fish in the pot, cook on both sides for about 8 minutes, wait until the soup thickens and sprinkle with chopped green onion, then it can be out of the pot.
Tips:Fried fish:
1. When frying the fish, the pan and oil must be heated before adding the fish. The oil can be sprinkled with a little salt so that the fish will not stick to the pan easily.
2. After the fish is in the pot, turn down the heat to prevent the fish from being fried.
3. Don't turn the fish in the pot right away, wait until the fish is shaped.
If you like spicy food, you can add more dried chilies in an appropriate amount.
Pixian Doubanjiang has a salty taste, so you don't need to add salt.
I used yellow croaker here. In fact, grass carp, crucian carp, etc. can be used.
