fish simmered in soy sauce and chili bean paste

fish simmered in soy sauce and chili bean paste

Introduction:

Production steps:

Step 1: fresh carp, cut a flower knife, put salt, cooking wine, submerge for 20 minutes.

Step 2: make some bean paste.

Step 3: cool the oil in a hot pan and fry the fish on both sides.

Step 4: after frying, push the fish aside with a hand spoon, add two spoonfuls of bean paste into the remaining oil, and stir fry out the flavor and red oil.

Step 5: put two pieces of ginger, sugar, and add boiling water to stew.

Step 6: add a little monosodium glutamate when the soup is about to dry.

Materials required:

About half a catty of carp

Douban sauce: 2 teaspoons

Ginger: moderate

Cooking wine: moderate

Salt: right amount

Sugar: right amount

MSG: right amount

Note: 1, bean paste is very salty, add salt to the right amount. 2. It is necessary to add some sugar to neutralize various flavors.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy