Name: Douban Fish Cubes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Sole; (1 tablespoon) 40g Tempeh; 1 stage Green onions; 35g Vinegar; 1 piece ginger; 1 tablespoon White wine; 4 cloves garlic; 20g June Fresh Soy Sauce; Count pepper; 1 tablespoon Sugar; 1 piece star anise; Some oil

Douban Fish Cubes

by Shimizu Shark's Fin Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There must be fish on the New Year’s dining table, which symbolizes surplus every year and auspicious celebration. When I was young, the house was very small. Except for the beds, there was not much space left in the house. Every Spring Festival, my parents would start preparing New Year dishes, fried, stewed, and steamed, and I was busy until late every day. I had to go to work the next day. I was still young and couldn’t help me like my brothers and sisters. I just lay on the bed and watched them lively and busily. Reluctant to leave. Watching them cutting meat, killing chicken, tidying up fish, and steaming bean-filled buns, I am happy to count down the time to New Year's Eve every day. Even writing this recipe now makes me fall into fond memories. Our custom here is to eat fish for lunch on New Year's Eve, which symbolizes a year of surplus.
Today I made a Sichuan-flavored watercress and I recommend it to everyone. Originally, this fish was made of grass carp or carp. Pixian tempeh can better remove the smell of soil. I used sole fish to make watercress. The stewed taste is delicious and slightly spicy, and the color is bright red, which symbolizes the prosperity of the year, and the taste is even more delicious

Douban Fish Cubes

1. Sole is torn off the black side, then the other side is scraped off the scales, the intestines and the gills are removed

2. Wash and cut into sections

3. After the pan is heated, pour the oil, soak the sole with a little flour, pat the surface of the flour, and pour it into a pan that is 60% to 70% hot.

4. Fry until golden on both sides and remove

5. Pour 35g of vinegar into a small bowl, then pour 20g of June fresh soy sauce and 1 spoon of white wine

6. One tablespoon of Pixian tempeh, chopped finely, put it in the frying pan and stir-fry the red oil

7. Add in green onion, ginger, garlic and stir fry for a fragrance, pour in soy sauce vinegar

8. Then pour in half a bowl of water

9. Put the fried fish in the pot, add sugar, pepper and star anise

10. Look at the amount of water, add it to the height of the fish just before, boil the high heat and turn to low heat to simmer until the soup becomes less and the fish is already tasty.