Dry roasted Jinchang fish

Overview

How to cook Dry roasted Jinchang fish at home

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• summer recipes
• autumn recipes
• lunch
• cooking wine
• ginger
• jinchang fish
• onions
• pixian douban
• pork belly
• shiitake mushrooms
• stock
• sugar
• vinegar
• winter bamboo shoots
• green beans
• salt
• soy sauce
• wine

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Cut the pork belly into cubes and set aside.

   

3. 3 Dice mushrooms and set aside.

   

4. 4 Cut winter bamboo shoots into cubes and set aside.

   

5. 5 Finely chop green onions and ginger.

   

6. 6 Clean the fish, cut it with diamond-shaped patterns on both sides, and marinate it with salt, black pepper, and cooking wine for 20 minutes.

   

7. 7 Wipe the excess water from the fish with kitchen paper towels and fry in oil over medium heat. Fry each side for 3 minutes, then remove and drain.

   

8. 8 Take another pot and stir-fry the pork belly for 2 minutes.

   

9. 9 Add onion and ginger and stir-fry together.

   

10. 10 Add diced mushrooms, diced bamboo shoots, and green beans and stir-fry

    

11. 11 Add the Pixian bean paste and stir-fry until the red oil comes out, then add the sweet rice wine and stir-fry.

    

12. 12 Put the fried fish back into the pot, add cooking wine, soy sauce, salt, sugar, and then add the stock to cover the fish body, cover the pot, bring to a boil over high heat, then simmer over low heat for 10 minutes.

    

13. 13 Remove the fish and put it on a plate. Add a few drops of vinegar to the remaining soup in the pot and stir-fry evenly. Reduce the sauce over high heat until thickened, and sprinkle with chopped green onion.