Homemade Doubanyu

Overview

It's hot and I don't want to eat, so the only thing that can whet my appetite is spicy food. Let’s have a home-cooked douban fish - fresh crucian carp or grass carp stewed with Sichuan spicy seasonings, especially spicy bean paste. The stewed fish is spicy and fragrant, and the sauce is rich in flavor, which goes well with rice.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• winter recipes
• lunch
• aged vinegar
• chicken soup
• cooking wine
• flour
• fresh crucian carp
• ginger powder
• light soy sauce
• old soy sauce
• peanut oil
• spicy bean paste
• water starch
• white sugar
• chopped green onion
• minced garlic

Ingredients

Steps

1. 1 Clean the crucian carp, add cooking wine and salt and spread evenly (excess cooking wine and salt), marinate on one side.

   

2. 2 Put sugar, dark soy sauce, light soy sauce and cooking wine into a small bowl, stir evenly and set aside;

   

3. 3 Chop onion, ginger and garlic and set aside; mince bean paste and set aside;

   

4. 4 Prepare the water starch and set aside.

   

5. 5 Sprinkle the marinated fish evenly with a layer of dry flour;

   

6. 6 Pour oil into the pot and heat it until it is about 60% hot. Add the crucian carp and shake off the excess flour before adding it to the pot;

   

7. 7 Fry until golden brown on both sides; remove and drain oil and set aside;

   

8. 8 Leave some oil in the pot and sauté the minced ginger and garlic until fragrant;

   

9. 9 Add bean paste and stir-fry until red oil emerges;

   

10. 10 Add the sauce and stir-fry evenly;

    

11. 11 Add chicken stock and bring to a boil;

    

12. 12 Add the crucian carp, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for about 5 minutes, until the fish is cooked and fragrant;

    

13. 13 Take out the fish and arrange it on a plate;

    

14. 14 After the soup in the pot is boiled, add an appropriate amount of water starch to bring out the appropriate consistency;

    

15. 15 Boil until bubbles appear in the soup, add mature vinegar;

    

16. 16 Add chopped green onion and turn off the heat;

    

17. 17 Pour the soup over the fish and serve.