1. Wash the fish and cut into small pieces
2. Tofu bubble cut from the diagonal
3. Dice ginger, garlic, millet pepper and shallots
4. Marinate the fish with pepper, pepper, cornstarch, cooking wine, and eggs
5. Deep-fry the marinated fish until it turns yellow and remove it
6. Heat the oil and put the bean paste (I use the bean paste made by my mother, usually Pixian bean paste is OK), stir fry, add the cut ingredients and fry until fragrant
7. Pour in the fried fish and stir fry until the fish is coated in color, then add the light soy sauce
8. Pour in the tofu bubble and stir evenly
9. Pour in the water that has just made the tofu soak, turn off the heat and simmer for 5-7 minutes after boiling
10. After the water has dried a little bit, pick up the pot and sprinkle with chopped green onions
Tips:Doubanjiang has a salty taste, and it is generally not necessary to add salt after it is left. You can taste it before simmering.
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