Watercress carp (dou ban ji yu )

Watercress carp

Introduction:

"Highlight: tender fish, attractive color, spicy rice."

Production steps:

Step 1: prepare the ingredients. One crucian carp, 50g green pepper, 50g red pepper, 10g ginger, 10g chive, 15g bean paste, 20ml edible oil, 2G chicken essence, 5ml delicious soy sauce, 2G sugar and 5ml cooking wine.

Step 2: clean the crucian carp, marinate with 5g ginger slices and cooking wine for 20 minutes.

Step 3: cut the remaining ginger, green pepper, red pepper and scallion.

Step 4: add a small amount of oil into the pan, then add the fish and fry until both sides are brown.

Step 5: pour the cooking oil into the pot, then add the bean paste, stir fry the red oil.

Step 6: add ginger and stir fry until fragrant. Then add green pepper and red pepper and continue to stir well.

Step 7: pour in water.

Step 8: put the fish in the pot. Bring to a boil over high heat and add the delicious soy sauce and sugar to taste. Then turn to medium heat and simmer for seven or eight minutes. Finally, add chicken essence and take the juice out of the pot.

Step 9: Sprinkle with chives after loading.

Materials required:

Crucian carp: 1

Green pepper: 50g

Red pepper: 50g

Ginger: 10g

Chives: 10g

Note: 1. The pot I use is non stick pot. If there is no non stick pot, when frying fish, sprinkle a little salt on the bottom of the pot, or pat an appropriate amount of dry powder to prevent the fish skin from sticking to the pot; 2. Because a lot of bean paste is used, and there is salt in the bean paste. So there's no salt in the dish.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Dou Ban Ji Yu