The recipe for Douban crucian carp

Health benefits

White sugar: low protein

Ingredients and materials

400g crucian carp

1 tablespoon of Pixian Douban Sauce

1 piece of ginger

2 scallions

1 teaspoon of white sugar

Salt in moderation

The recipe for Douban crucian carp

1. Prepare the ingredients (freshly kill crucian carp, wash the black film inside the fish belly, remove scales and gills), wash the scallions and ginger, and use Pixian Douban Sauce as shown in the picture

2. Cut ginger and scallion into small pieces, chop scallion leaves into sections, and chop bean paste into small pieces

3. Heat a wok and add twice as much oil as usual when the green smoke is boiling. Add the drained crucian carp and fry until both sides turn golden brown. Add a clean plate and set aside for later use

4. Stir fry bean paste and chopped scallions and ginger in the oil used for frying fish until fragrant

5. Take two bowls of water from a small bowl and add them to the pot (preferably enough to cover half of the fish)

6. Add the fried fish, cover the pot and simmer

7. Bring to a boil over high heat and slowly simmer over medium heat. When the soup in the pot is halfway dry and begins to thicken, add a small spoonful of white sugar. After tasting the soup, decide whether to add salt or not

8. When the fish is cooked, first put the fish on a plate. Increase the heat of the soup in the pot to further thicken it, then turn off the heat. Pour the soup over the fish and sprinkle chopped green onions. That's it

Tips

1. Before frying fish, be sure to drain the water from the fish body. The pot should be fully heated, and do not quickly flip it over after putting it in the pot. Flip it over after it has set, so that the fish skin will be intact. 2. Douban sauce has a salty taste, so consider the amount of salt used. Adding sugar is only for freshness and does not require too much. 3. The back meat of crucian carp is thick, and chopsticks can easily pierce through it, indicating that it is cooked

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