Sichuan Cuisine-scallion Carp

Name: Sichuan Cuisine-scallion Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A carp; Some Scallions; Some Red pepper segment; Some Ginger garlic; 1 spoon Doubanjiang; Some Water starch; Some salt; Some Soy sauce

by Cute pig worm

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is a fish that Dad personally cooked on his birthday. Spicy green onion!
The picture was taken from the video of his old man, which may not be very clear. Because it is spoken in a dialect, some children's shoes may not understand the video, ha ha. So I added pictures with text.

Dad’s private kitchen has finally begun to be promoted, applaud~~~~"

Ingredients

A Carp
Some Scallions
Some Red Pepper Segment
Some Ginger Garlic
1 spoon Doubanjiang
Some Water Starch
Some Salt
Some Soy Sauce

Sichuan Cuisine-scallion Carp

1. The fish is gutted, beaten with a knife, and marinated in salt for a few minutes. Then pat the whole body with dry starch and fry it in a frying pan. Remove the golden brown on both sides.

You need to put a little more oil in the fried fish. When it is fried, it is almost fried and then turned over.

2. Leave a little oil in the pot. Add ginger garlic, bean paste, red pepper and stir fry. After stir-fry, add two bowls of stock (clear water is also acceptable) and bring to a boil.

3. After the soup is boiling, simmer the fish on medium heat for about 8 minutes.

4. After the fish is cooked, remove it and place it in a fish dish. Add the scallions to the remaining soup in the pot, stir fry a few times, add salt, and thicken. Just drizzle on the fish!