Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Ingredients
| Cured fish ( 500g ) | Doubanjiang ( 1 tablespoon ) |
Soybean paste ( appropriate amount ) | Vinegar ( 10 grams ) |
Light soy sauce ( 5 grams ) | Liquor ( 5 grams ) |
MSG ( 1g ) | Starch water ( appropriate amount span> ) |
Onion, ginger and garlic ( appropriate amount ) div> |
How to make soy-flavored cured fish
1.Prepare the ingredients
2.Soak the cured fish in water for half an hour
3. Prepare onions, ginger and garlic
4.Put the soaked Wash the cured fish, drain and set aside
5.Heat the oil in the pan and add the cured fish
6.Fry until both sides are golden
7.Add bean paste
8.Add soybean paste
9.Add appropriate amount of warm water
10.Add onion, ginger and garlic
11.Add white wine and vinegar
12.Bring to a boil over high heat, turn to medium heat and simmer for 10 minutes
13.After 10 minutes, take out the onions and ginger.Discard the garlic
14.Pour in light soy sauce
15.Add MSG and mix well
16.Pour in starch water to thicken the gravy
17.Out of the pot Assembling the plate
18.Ready to eat
19.Finished product picture
Tips
Preserved fish is generally very salty, so soaking it in water can remove part of the salty taste.
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