Sichuan-flavored Douban Fish
1.
After the Wuchang fish is cleaned up, wash and drain the water, add the cooking wine and salt and wipe it evenly, and marinate on the side
2.
Finely chop green onion, ginger and garlic, and cut red hot pepper into sections
3.
Put oil in the pot, when it is about 60% hot, add Wuchang fish
4.
Fry until golden on both sides, remove the oil and set aside
5.
Leave the bottom oil in the pot, sauté ginger, minced garlic, chili and tempeh
6.
Add the bean paste and stir-fry until the red oil comes out
7.
Add the peppercorns and stir-fry evenly
8.
Add half a bowl of water to boil
9.
Enter the Wuchang fish, turn to a small fire after the big fire is boiled
10.
Add 1 teaspoon light soy sauce, 1 teaspoon cooking wine
11.
1 teaspoon of vinegar, 1/2 teaspoon of sugar to taste, cover and simmer for about 5 minutes, until the fish is cooked and flavored
12.
The broth dries quickly. Take out the fish, pour in water, starch and thicken the soup. Pour the broth on the fish in the plate and sprinkle with chopped green onion.
Tips:
1. Don't hit the fish too deep when you flick the fish, otherwise the fish will become loose when it is deep-fried;
2. Don't apply too much salt when applying salt to the fish, because the bean paste is salty;
3. Do not fry the fish for too long, just fry it until the skin is golden, so as not to affect the taste.
