Spicy fish with bean sauce(xiang la dou ban yu )

Spicy fish with bean sauce

Introduction:

Production steps:

Step 1: prepare materials and wash

Step 2: in a piece of fish

Step 3: in a piece of fish

Step 4: in a piece of fish

Step 5: in a piece of fish

Step 6: marinate fish head and bone with cooking wine, salt, scallion and ginger for 20 minutes. Marinate fish fillets with salt, a little starch and a little water for 20 minutes

Step 7: hot oil pan

Step 8: stir fry the red oil with bean paste

Step 9: followed by the next section of dry pepper, pepper, onion, ginger, garlic

Step 10: add water and bring to a boil

Step 11: after the water is boiled, add the fish head and larger fish bone, bring to a boil over high heat, boil over low heat for a while, and then drain the remaining fish to boil for about 2 minutes, then scoop out the fish and put it into the pan with oyster mushroom as the base, and leave the soup in the pot

Step 12: add fish fillets, bring to a boil over high heat and cook for about 1 minute

Step 13: get out of the pot

Materials required:

Grass carp: about 2 jin

Pleurotus ostreatus: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper section: appropriate amount

Blend oil: right amount

Salt: right amount

Water: moderate

Starch: right amount

Cooking wine: moderate

Note: 1. When you can buy fish, let the peddler slice it well, but I think it's better to slice it by myself. 2. You can change the bottom dishes. It's good to have them all. 3. This dish can not be salted, because Douban is salty, and the fish is salted first. If the parents eat light, they should put less when salting the fish, and the amount of Douban should not be less.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Xiang La Dou Ban Yu