Name: Red-boiled Fish (slightly Spicy and Less Oil Version)
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 Treaty 4 and a half catties Black fish; 1 piece celery; 1/2 root lettuce; 1/2 bowl Pixian Doubanjiang; Some Dahongpao pepper; 1/2 a small bowl Salad oil; 2 tsp salt; 2 tsp pepper powder; 2 tsp Sugar; 2 tablespoons Cooking Wine; 2 tablespoons Dry starch; Some parsley

Red-boiled Fish (slightly Spicy and Less Oil Version)

1. Wash the black fish for later use;

2. Chop off the fish head and divide it into two halves; Use a sharp knife to separate the two large pieces of fish meat from the fish steak from the side;

3. Cut two large pieces of fish diagonally with a knife into small fish fillets, and chop the fish fillets into small pieces;

4. Put all the fish fillets, fish steaks, and fish heads in a pot;

5. Add pepper powder and salt;

6. Put sugar in

7. Pour the cooking wine;

8. Add dry starch;

9. Grab it with your hands and marinate for 20 minutes;

10. Prepare garnish, cut celery into sections, lettuce into strips, grapes into sections, and ginger slices;

11. Pour salad oil into the pot and heat it over a low heat;

12. Pour in bean paste and stir-fry on low heat until the red oil comes out;

13. Add pepper, green onion, ginger, garlic and stir fry until fragrant;

14. Pour more than half of the pot of water and cover the pot and cook for 20 minutes on medium heat;

15. After cooking, remove the soup base and keep the soup boiling (you can taste it at this time, if the soup is too weak, add a little salt to taste);

16. Add the side dishes first;

17. Put the fish heads in, put the fish fillets in the pot one by one, don't stir it after putting it in, cover and cook for about 5-7 minutes;

18. Cook until the fish fillets are white and mature, then turn off the heat;

19. Put it into a casserole and serve with coriander. It tastes as good as no need to add oil.

Tips:
Windy sunny day:
1. It is best to choose fresh black fish, which has tight meat and few bones;
2. If you like spicy food, you can add chili to fry the chili oil before frying the Pixian bean paste, and then fry the bean paste;
3. The soup for the base material should be added according to the amount of fish and side dishes. Don't put too much. After cooking, you can add salt to taste according to personal taste;
4. The side dishes can be put according to your preference, you can also put soybean sprouts;
5. When cooking fish, you can't stir it because the fish has starch on it, and it will fall off when it is stirred when it is put into the pot;
6. The cooking time should not be too long. The fish will become hard after a long time. Generally 5 minutes is enough. If there is more fish, just add 2 minutes.
7. The key to this dish is to fry the Pixian bean paste with low heat to get the red oil!