Homemade Douban Fish
1.
Clean the crucian carp, add cooking wine and salt and spread evenly (the cooking wine and salt outside the amount), and marinate on one side.
2.
Put sugar, dark soy sauce, light soy sauce and cooking wine in a small bowl, stir well and set aside;
3.
Chop the green onion, ginger, garlic and set aside, and chop the bean paste;
4.
Adjust the water starch for later use.
5.
Pour the marinated fish evenly with a layer of dry flour;
6.
Put oil in the pot, and when it is about 60% hot, add the crucian carp, shake off the excess flour before putting it in the pot;
7.
Fry until golden on both sides; remove the oil and set aside;
8.
Leave the bottom oil in the pot and saute the minced ginger and garlic;
9.
Add the bean paste and stir-fry until the red oil comes out;
10.
Add the sauce and stir-fry evenly;
11.
Add chicken broth to a boil;
12.
Add the crucian carp, bring to a boil, turn to low heat, cover and simmer for about 5 minutes, until the fish is cooked and delicious;
13.
Serve out the fish and put it on the plate;
14.
After the soup in the pot is boiled, add an appropriate amount of water starch to develop an appropriate consistency;
15.
Boil until the soup is bubbling, add vinegar;
16.
Add chopped green onion and turn off the heat;
17.
Pour the soup on the fish and it's ok.
Tips:
Tips for frying fish without breaking the skin and not sticking the pan: Put a thin layer of flour on the fish before the pan is fried, and it won’t break the skin and stick to the pan when frying; ginger and garlic are all secondary. .
