Douban Fish Sticks
Overview
Douban fish sticks, cooking method, fried and grilled, taste home-cooked. To tell a joke, there once was a place that hosted a reception and set up four tables. As a result, only 3 tables came. The landowner sighed: What was supposed to come didn't come. As a result, people at the table left angrily after hearing this. Someone said: You are so dumb that you can't speak. The landlord said again: Those who shouldn't have left have left again. As a result, the people at the second table left angrily. When the people at the third table saw it, they also said to the landlord: You can’t speak. The landlord said: I am not talking about them...
Tags
Ingredients
Steps
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After preliminary processing of fresh fish, the fish is cut into two large pieces and slaughtered one by one into strips as thick as the middle finger. Cut the ginger and garlic into rice, mince the soaked red pepper, and dice the green onion.
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Rinse thoroughly with clean water and drain (if the fishy smell is too strong, it should be removed). Add salt, cooking wine, wet bean flour, and dry fine bean flour and mix well.
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Put the fish strips one by one into a pan with 60% hot oil and fry until the skin is cooked.
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Fry until golden brown.
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Remove the frying oil from the pen, leaving a little oil. Add the watercress, soak the minced red pepper, ginger, and garlic. When it becomes fragrant over low heat, add water and simmer out the flavor, then remove the residue.
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Start to taste, add salt, MSG, chicken essence, pepper, sugar and vinegar.
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Bring the fish strips to a boil, then simmer over low heat until the flavor is absorbed and the juice is reduced by half. Thicken the gravy with water soybean flour until the juice is thick and oily, add the diced green onions and turn the pot.
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Finished product picture. The bar plate is a bit small and the presentation is not beautiful. Just get by.
