Name: Watercress Pomfret
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pomfret; 1 tbsp oil; 10g Pixian Doubanjiang; 4g salt; 2g Sugar; 2g MSG; 1 tbsp Cooking Wine; Some Green onion ginger garlic; 1 tbsp Vinegar; 1 teaspoon Soy sauce

Watercress Pomfret

by Gluttonous

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

[Watercress fish] is a traditional Sichuan cuisine, mostly cooked with freshwater crucian carp as the main ingredient. Today, a type of watercress is cooked with pomfret and Pixian bean paste. Because it is a mess, it is called: watercress pomfret.

Watercress Pomfret

1. Main and auxiliary ingredients: Pomfret, Pixian bean paste

2. Remove the internal organs of the pomfret, wash it, and use an oblique knife

3. Heat oil in a pan, add green onion, ginger, garlic and fry until fragrant

4. Add Pixian bean paste and stir-fry to make the red oil

5. Stir-fry the green onion, ginger, garlic and bean paste

6. Put in the pomfret

7. Cooking wine

8. Boom the fire, cook in vinegar

9. Add soy sauce

10. Add water to a boil, cook for 5 minutes on medium-low heat

11. Turn the fish over, add salt and sugar to taste. Bake for another 3 minutes

12. Add monosodium glutamate for freshness

13. Put it out of the pot and serve on the table

Tips:
1. When adding cooking wine and vinegar, use a strong fire to make it evaporate to remove the fishy smell.
2. Because the bean paste has a salty taste, use less salt when adding it.