Watercress Partial Mouth Fish

Watercress Partial Mouth Fish

by Jun Meng dark blue

4.8 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

Douban fish is a very classic fish dish in Sichuan home cooking. It is cooked with fresh fish and other seasonings such as Pixian Douban. The Sichuan-flavored Douban fish is made of freshwater fish. As a person who grew up on the seashore, most of the saltwater fish are eaten with steamed or braised sauce, which preserves the umami taste of the saltwater fish. This time I change the taste and use Sichuan cuisine. Make a deep-sea fish with Douban deep-sea fish with the best cooking method, change the method, change the taste, and get another scenery! "

Ingredients

Watercress Partial Mouth Fish

1. Ingredients: 1 deep-sea partial mouth fish

Watercress Partial Mouth Fish recipe

2. Side ingredients: green pepper, red pepper, onion, ginger, garlic, pickled pepper Seasoning: Pixian bean paste, pepper, aniseed, salt, sugar, light soy sauce, cooking wine, pepper, starch, vinegar

Watercress Partial Mouth Fish recipe

3. Remove the viscera of the partial mouth fish, wash, and change the fish body with a knife on both sides; spread the fish body evenly with dry starch

Watercress Partial Mouth Fish recipe

4. Make oil in the pot. When the oil temperature is 80% hot, put the fish in the pot and fry; the fish will be deep-fried and golden brown and set out.

Watercress Partial Mouth Fish recipe

5. With the bottom oil left in the pot, stir the green peppers, red peppers, onions, ginger, garlic, diced pickled peppers, Chinese pepper, and aniseed into the pot; after sautéing, pour the Pixian bean paste into the pot and fry on low heat Red oil

Watercress Partial Mouth Fish recipe

6. Pour in a small amount of boiling water, put the fish in the pot and cook

Watercress Partial Mouth Fish recipe

7. Add sugar, light soy sauce, cooking wine, pepper, a little salt, and vinegar to taste. It can be served when the soup is thick.

Watercress Partial Mouth Fish recipe

Tips:

1. Do not cut too deep when changing the fish to the knife, let alone cut the thorns, otherwise the fish will be broken during the burning process;

2. The Pixian bean paste itself has a strong salty taste, so you should add it appropriately when adding salt.

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