Watercress Crucian Carp

Name: Watercress Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Crucian carp; 40g Pixian Douban; 10g Soy sauce; 10g Cooking Wine; 5g Vinegar; 10g Sugar; Some shallot; Some pepper; Some starch; Some salt; Some garlic; Some ginger

by English-English recipes

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Douban crucian carp is a famous Sichuan dish. Pixian Douban has the characteristics of spicy, crispy, mellow, oily and bright red. It is a good condiment for Sichuan cuisine. , Has a reputation for a hundred years. This dish is cooked and served in Sichuan restaurants all over the country, and it is favored by people. Under the strong sauce, the delicious and tender fish is like a treasure, because the spicy and thick watercress brings out the freshness and softness of the fish. "

Watercress Crucian Carp

1. Scrap the scales, remove gills, and belly of the crucian carp, and wash. Slash 4 knives on both sides, marinate with pepper and cooking wine.

2. Mince scallion, ginger and garlic, and mince Pixian watercress.

3. Heat the pan and pour a little oil. When the oil temperature rises to 80% hot, the fish is fried on both sides of the pan. When the color turns pale yellow, remove it.

4. In another pot, add the oil, heat up, pour in the Pixian Douban, stir fry until crispy and fragrant.

5. Put the green onion, ginger and garlic on medium heat and stir fragrant, cook the cooking wine, pour in some hot water, add salt, soy sauce, sugar, and vinegar. Bring to a boil on high heat. Gently put the fish in the soup and simmer for 5 minutes.