Douban Whole Fish

Douban Whole Fish

by Saifi

4.8 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

The rich and delicious aroma makes people appetite. "

Ingredients

Douban Whole Fish

1. After the fish is initially processed, cut a few knives on both sides, slice the ginger and garlic separately, cut the scallion white and green onion into long sections, and cut the Chaotian pepper in half. Wash the coriander and remove the roots.

Douban Whole Fish recipe

2. Boil water in the pot. After the water boils, hold the fish tail in the water and "fly one water" in the water, so that frying can be avoided and the fish can be removed. But do not move quickly to prevent the skin from falling off, and the skin can be lifted out of the water by tightening.

Douban Whole Fish recipe

3. Marinate the flying fish with cooking wine, soy sauce, green onions, and ginger for 10 minutes, which can further remove fishy.

Douban Whole Fish recipe

4. Put the oil in the pan. After the oil is hot, add the chopped green onion, ginger, garlic and fry until fragrant, then add the Pixian watercress. After the color turns red, add soy sauce, cooking wine, pepper powder, white sugar, and vinegar, and stir quickly .

Douban Whole Fish recipe

5. Pour in water or stock, whichever is less than half of the fish.

Douban Whole Fish recipe

6. Put the marinated fish in the pot and cook.

Douban Whole Fish recipe

7. After the soup is dried, only serve the fish on a plate.

Douban Whole Fish recipe

8. Add a little cornstarch to a small bowl of water to make a short juice, pour it into the pot with the remaining seasoning juice and fry.

Douban Whole Fish recipe

9. When stir-fried into a uniform paste, add chicken essence and green onion, and stir-fry for three seconds to turn off the heat.

Douban Whole Fish recipe

10. Pour all the sauce in the pot evenly on the fish body and sprinkle with coriander.

Douban Whole Fish recipe

Tips:

Friends who don't like chili can only put watercress instead of chili.

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