Fish in Douban
The rich aroma makes people's appetite open.
Recipe Recommendations
- fresh fish art. 1
- Douban 1 tablespoon
- ginger 1 block
- onion 3 trees
- garlic 5-merous
- coriander 1 tree
- pepper powder 1 tsp
- cornflour appropriate amount
- white sugar 2 tsp
- chicken essence Half a teaspoon
- edible oil 50 grams
- vinegar 1 teaspoon
- cooking wine 3 teaspoons
- soy sauce 2 tablespoons
Steps for Fish in Douban
1
After preliminary processing of the fish, make a few cuts on both sides, slice ginger and garlic separately, cut scallions white and scallions green into long sections, and break the pepper in half. Wash the coriander and remove the roots.
2
Water water in the pot, and after boiling, hold the fish tail in the water and "fly it". This will avoid frying and remove the fishy smell of the fish. But do not move quickly to prevent the fish skin from falling off and lift it out of the water when the fish skin is tightened.
3
Marinate the fish after flying into the water with cooking wine, soy sauce, green onion and ginger for 10 minutes. This can further remove the fishy smell.
4
Remove the oil from the pan. After the oil is hot, add the chopped green onion, ginger, and garlic and stir-fry until fragrant. Then add the Pi County watercress. After the color turns red, add soy sauce, cooking wine, pepper powder, white sugar, and vinegar, and stir fry quickly.
5
Pour in clear water or stock until it reaches half the fish.
6
Put the marinated fish into the pan and cook it.
7
After the soup is dried, only the fish are placed on a plate.
8
Add a little cornflour to a small bowl of water to make sauce, pour into a pot with remaining seasoning juice and stir-fry.
9
When frying to make a uniform paste, add chicken essence and green onion segments, and stir-fry quickly for three seconds to turn off the heat.
10
Pour all the sauce in the pan evenly on the fish, sprinkle with cilantro.Fish in Douban Make Tips
Friends who don't like chili can just add the broad bean paste and omit the chilies.