Homemade whole fish with bean paste

Homemade whole fish with bean paste

Introduction:

"It's very hot and tasteless. I think the fish won't be fat, so I want to make whole fish with bean paste. In the process of making fish, I heard a lot of people clamoring downstairs and occasionally laughing. Probe down, found a group of men and women are picking litchi. The envy of the red finally faded, leaving only some fruits out of reach, scattered to stay out of reach. Some green leaves lie on the ground and finish their life course prematurely. Everything is unpredictable. "

Production steps:

Step 1: after the fish is initially processed, cut a few knives on both sides, slice the ginger and garlic, cut the scallion white and scallion green into long sections, and break the Chaotian pepper in half.

Step 2: Boil the water in the pot, roll the water and put the fish tail in the water. In this way, you can avoid frying and remove the earthy smell of the fish. But do not move quickly, so as to avoid fish skin falling off, fish skin tightening can be put out of the water.

Step 3: marinate the fish with cooking wine, soy sauce, scallion and ginger, which can further remove the fishiness. Sorry, I forgot to take pictures at this step.

Step 4: remove the oil from the pan, heat the oil, and stir fry the chopped scallion, ginger and garlic until fragrant.

Step 5: add Pixian Douban, turn red, add soy sauce, cooking wine, pepper powder and sugar, stir fry quickly.

Step 6: stir fry the seasoning, add the amount of soup or water that can be soaked into the fish, and put the pickled fish into the pot to cook.

Step 7: after the soup is dried, only put the fish on the plate.

Step 8: add a small bowl of water with a little cornstarch to make underjuice, and pour it into the pot with surplus sauce.

Step 9: stir fry into a uniform paste, add chicken essence and scallion green section, stir fry quickly for three seconds, then turn off the fire.

Step 10: pour the sauce in the pot over the fish and it's done.

Materials required:

Crucian carp: moderate

Douban: moderate

Ginger: moderate

Garlic: right amount

Chives: right amount

Oil: right amount

Raw powder: appropriate amount

Sugar: right amount

Soy sauce: right amount

Fresh soup: right amount

Pepper powder: right amount

Chicken essence: appropriate amount

Note: this dish has a strong sense of freshness. Crucian carp also has the functions of replenishing qi and spleen, promoting diuresis and detumescence, clearing away heat and toxin, dredging collaterals and removing milk. It can be said to be a dish with both beauty and taste.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original