Fish with bean sauce(dou ban pian kou yu )

Fish with bean sauce

Introduction:

"Douban fish is a very classic fish dish in Sichuan. It is cooked with fresh fish and Pixian Douban and other seasonings. Sichuan style Douban fish are all made of fresh water fish. As a person growing up by the sea, most of the sea fish are steamed or stewed in soy sauce. The best way is to keep the freshness of the sea fish. This time, we'll make a deep-sea Douban fish with the cooking method of Sichuan cuisine. We'll change the way, change the taste and get another scenery! "

Production steps:

Step 1: main ingredient: 1 Deep Sea Hemibarbus

Step 2: by-products: green pepper, red pepper, green onion, ginger, garlic, pickled pepper seasoning: Pixian Douban sauce, Chinese prickly ash, big sauce, salt, sugar, soy sauce, cooking wine, pepper, starch, mature vinegar

Step 3: remove the internal organs and wash the fish, change the knife on both sides of the fish body; smear the fish body evenly with dry starch

Step 4: make oil in the pot, when the oil temperature is 80%, fry the fish in the pot; fry the fish until it is golden, and then take it out

Step 5: leave the bottom oil in the pot, stir fry the green pepper, red pepper, onion, ginger, garlic, pickled pepper, Chinese prickly ash and large ingredients in the pot; stir fry Pixian Douban sauce in the pot after fragrant, and stir fry the red oil over low heat

Step 6: pour in a small amount of boiling water and put the fish into the pot to cook

Step 7: add sugar, soy sauce, cooking wine, pepper, a little salt and vinegar to taste. When the soup is thick, it can be served

Materials required:

Deep sea Hemibarbus: 1

Green pepper: right amount

Red pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pickled pepper: right amount

Pixian Douban sauce: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Pepper: right amount

Starch: right amount

Vinegar: right amount

Precautions: 1. Don't cut the fish too deep when changing the knife, and don't cut off the thorn, so that the fish will break during the process of burning; 2. Pixian Douban sauce itself has a strong salty taste, so you should add salt as appropriate.

Production difficulty: God level

Process: firing

Production time: three quarters of an hour

Taste: Super spicy

Chinese PinYin : Dou Ban Pian Kou Yu