Puning Bean Sauce Fried Fish

Name: Puning Bean Sauce Fried Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Partial mouth fish; Some Puning bean paste; Some Pork belly; Some ginger

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

The wide application of Puning bean paste has laid a solid material foundation for the formation and rise of Chaozhou cuisine and even Cantonese cuisine. In Chaozhou cuisine, Puning bean paste is almost an indispensable condiment. If it is dipped in a little bean paste, the taste of the dishes is very different. For example, "fish rice" (also known as "cooked fish"), use chopsticks to pick up a piece and taste it directly. The taste is very ordinary or even the same as chewing wax. Dip a little bean paste into the dish and eat it. The taste is really amazing. The often-speaking "mellow" and "fresh and sweet" are more appropriate. However, this "scent" is not the kind of floral fragrance, but a unique "sauce fragrance"; this "sweetness" is not the sweetness of honey, but a unique "luscious". The famous Puning bean paste boiled mandarin fish, Puning bean paste baked crab, Puning bean paste chicken, Puning bean paste bones, etc., are inseparable from Puning bean paste. "

Ingredients

Puning Bean Sauce Fried Fish

1. Remove the internal organs and wash the fish;

2. Cut the fish diagonally into large pieces;

3. Sliced pork belly, sliced ginger;

4. Add oil to the pot, fry the diced pork belly and ginger until fragrant;

5. Then add the fish pieces and fry slowly over medium-low heat until golden on both sides;

6. Add a small amount of water;

7. Add 2 tablespoons of Puning bean paste and fry on low heat;

8. Serve on a plate when the soup is thick.

Tips:
1. Since Puning has a certain saltiness, there is no need to add other seasonings;
2. The pork belly must be simmered for the oil, the final product will be more mellow.