1. Remove the gills and internal organs of the golden pomfret. After cleaning, wipe off the water with a kitchen paper towel. Scratch the fish to taste.
2. Chop the green onion, ginger and garlic.
3. Spread a layer of dry starch on the fish.
4. Heat the wok and add vegetable oil, put the fish in the pan and fry until both sides are slightly charred, set aside.
5. Add the green onion, ginger, garlic, dried red pepper, and Chinese pepper to fry for a fragrance.
6. Add the finely chopped Pixian bean paste and Donggu bean paste and stir-fry with red oil.
7. Add appropriate amount of water, cooking wine, soy sauce, sugar, and mature vinegar and stir well.
8. Add the golden pomfret and bring to a boil, simmer on medium-low heat for about 20 minutes. During the stewing, use a spatula to pour the soup on the fish several times.
9. 10. Then collect the juice on high heat. Pay attention to shovel the fish body with a shovel from time to time to avoid sticking to the pan. Wait until the soup is thick.
10. You can sprinkle coriander or shallots on the surface after it is out of the pot (I don't have these two, I only sprinkle some green onion leaves).
11. Finished picture
12. Finished picture
Tips:1. Apply dry starch to the fish to prevent the fish from sticking to the pan. If the pan is heated, don't turn the fish before putting it in. Turn it over after the bottom is fried, so that it won't stick to the pan.
2. Both Pixian Doubanjiang and Donggu Doubanjiang are relatively salty, do not add additional salt.
3. You don't need too much soy sauce, just add color.
