Home style Douban fish(jia chang dou ban yu )

Home style Douban fish

Introduction:

"It's so hot that I don't want to eat. What can arouse my appetite is spicy taste. Let's have a home-made Douban fish - fresh crucian carp or grass carp, stewed with Sichuan spicy sauce, especially spicy Douban sauce. The stewed fish is spicy and delicious, and the sauce tastes rich. It's very delicious. "

Production steps:

Step 1: cure the crucian carp, add cooking wine and salt, wipe well (except the amount of cooking wine and salt), marinate on one side.

Step 2: put sugar, soy sauce, soy sauce and cooking wine into a small bowl, stir well and set aside;

Step 3: Chop onion, ginger, garlic and bean paste;

Step 4: prepare water and starch.

Step 5: marinate the fish, evenly spread a layer of dry flour;

Step 6: add the oil into the pot and heat it to about 60%. Add the crucian carp and shake off the extra flour before entering the pot;

Step 7: fry until golden on both sides; take out the oil and set aside;

Step 8: leave the bottom oil in the pot and saute the ginger and garlic powder;

Step 9: add the bean paste and stir fry until the red oil comes out;

Step 10: add the sauce and stir fry evenly;

Step 11: add chicken soup and bring to a boil;

Step 12: add the crucian carp, bring to a boil over high heat, turn to low heat, cover the pot and simmer for about 5 minutes until the fish is cooked and tasty;

Step 13: take out the fish and set the plate;

Step 14: after boiling the soup in the pot, add appropriate amount of water starch and push out the appropriate consistency;

Step 15: when the soup is bubbling, add the vinegar;

Step 16: add scallion and turn off the heat;

Step 17: pour the soup on the fish, and you can do it.

Materials required:

Fresh crucian carp: 2 (about 600g)

Scallion: 2 tablespoons

Ginger: 1 tablespoon

Minced garlic: 1 tablespoon

Spicy bean paste: 2 tablespoons

Sugar: 1 tablespoon

Raw soy sauce: 1 teaspoon

Old style: 1 teaspoon

Cooking wine: 1 tablespoon

Chicken Soup (or water): 150ml

Peanut oil: right amount

Starch: appropriate amount

Flour: right amount

Vinegar: 1 tablespoon

Note: fry fish not broken skin, not stick to the pot tips: before the pot to fish on a thin layer of flour, how to fry will not break skin, stick to the pot; what wipe ginger ah, wipe garlic ah, are secondary.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Jia Chang Dou Ban Yu