Fish stewed in soy sauce

Overview

The taste is salty, slightly sour and spicy, and it goes perfectly with flatbread. The fish is not too oily, so it is suitable for people with high income, and young people can enjoy it with confidence.

Tags

• hot dishes
• haitian soybean paste
• high-strength liquor
• june fresh bean paste
• onions
• pixian doubanjiang
• sugar
• tofu
• vinegar
• fish
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare materials. Sauce, soy sauce, vinegar, Pixian bean paste, sugar, high-altitude white wine.

   

2. 2 Prepare materials. Onions, ginger, fish, tofu, pepper, aniseed.

   

3. 3 Prepare bowl juice: 2 spoons of June Xiangdoujiang, 2 spoons of Haitian soybean paste, 2 spoons of very fresh soy sauce, 1 spoon of vinegar, 0.5 spoons of Pixian red oil bean paste, 0.5 spoons of sugar.

   

4. 4 Cut the fish into sections, add 2 tablespoons of white wine and mix well. Cut the green onion and ginger into slices.

   

5. 5 Cut tofu into cubes.

   

6. 6 Add the aniseed and fry for a while, then add the Sichuan peppercorns and fry until the aniseed petals bulge and the Sichuan peppercorns turn brown.

   

7. 7 Add chopped green onion and shredded ginger and stir-fry until fragrant.

   

8. 8 Add bowl juice, fish, tofu and water. Bring to a boil over high heat, simmer over low heat for 15 minutes, then turn over high heat to adjust the flavor.

   

9. 9 Remove the peppercorns and aniseed ingredients, take them out of the pot and put them on a plate. Salty, slightly sour, slightly spicy, and a little numb, it is very delicious. Served with the soft and multi-layered pancakes, you can't stop eating when your stomach is full.