Douban crucian carp

2024-08-22 09:36:18 Lunch

Ingredients

crucian carp 1
Garlic 3 cloves
Old ginger 20g
Doubanjiang 60g
Cooking wine 30g
White sugar 5g
Starch 20g
Green onion Half root
Scallions 1 root
Vinegar 8g
tempeh 20g

Steps

1. Prepare raw materials in advance Taotaotao: Clean the internal organs and gills of crucian carp to avoid fishy smell

2. Marinate the fish with scallions, ginger slices, cooking wine, and salt to remove the smell and smell, about 15 minutes Taotaotao: Use a knife to score the surface of the crucian carp diagonally to facilitate the flavoring.

3. Pour rapeseed oil into the pot and heat it to 60-70%. Add the fish and fry it.Set to a golden color Taotaotao: In order to prevent the fish from sticking to the pot, you can put a few slices of ginger under the pot.

4. Chop the garlic and ginger; cut the green onion into flowers.

5. After frying the crucian carp until golden brown, take it out and wait until the oil temperature rises to 80%, then put it in the pot and fry it again. Taotaotao: Double frying means deep frying twice, so that the fried fish is crispy on the outside and tender on the inside.

6. Leave an appropriate amount of base oil in the pot, add garlic, ginger, and bean paste and stir-fry until fragrant. Stir-fry the red oil, then add black bean paste and stir-fry until fragrant.

7. Stir-fry the ingredients and pour in appropriate amount of water

8. Put the fish into the pot and bring to a boil over high heat, then lower the heat for 7-8 minutes Taotaotao: Only with low heat can the flavor be absorbed and the aroma of watercress, ginger and garlic can be blended into it.

9. Mix starch with water into water starch

10. When cooking the fish, add cooking wine and sugar to taste, use a shovel to pour the juice on the fish, and remove the fish when it is cooked. Tao Tao Tao: White sugar can improve the freshness

11. Leave some juice in the pot and add water and starch to thicken it. Add vinegar when the pot is cooked. Tao Tao Tao: Adding vinegar can increase the sweet and sour taste of watercress. Add chopped green onion when fish eyes get bubbles.