Tomorrow is the 11th National Day, so in this special day, we must choose good food to reward ourselves, Douban fish must be essential! Douban fish is a Sichuan dish, cooked with fresh fish and Pixian Douban. It is characterized by bright red juice, tender fish, rich and fragrant bean paste, salty, fresh, slightly spicy, slightly sweet and sour.
Ingredients: 2 crucian carp, tofu, garlic, ginger, bean paste
Production method:
1: Kill the crucian carp and wash it clean. Let the master sell the fish. In the fish's back gently row a few knives, don't row too deep oh, I this row deep point.
2: From the oil pan, the oil should be hot enough to wipe the water off the fish, so as not to splash yourself when frying. If you are afraid of splashing, put the fish down gently with a colander. Remember the fish before the pot, oil temperature should be high enough, and then turn down the fire, under the fish.
3: After the fish go down, open the fire and fry the fish. Don't turn the fish over first, turn it over after shaping, fry it for about 5 to 6 minutes, insert it with chopsticks, and you can easily insert it. Then fire, 30 seconds later fished out, in order to be forced out of the fire fish oil.
4: Garlic, ginger, chopped
5: Leave a little oil in the pot, add minced garlic and ginger, stir fry, then add Pixian bean paste, add some white wine and stir fry.
5: Add some sugar and vinegar.
6: Pour in the fried fish and cook for 2 minutes.
7: Pour in the diced tofu.
8: Slow fire for another 4 to 5 minutes, the fire juice can be out of the pot.
9: Douban sauce is a good thing. If some people like to eat salty food, they can add a little salt. In principle, if they have Douban sauce, they don't need to add salt. They should make their own dishes, and don't stick to someone's food blog or menu. Slightly spicy and salty Douban fish is definitely a big gift for your national day, so for those who like to eat fish, you must learn how to make this dish!