Health benefits
White sugar: low in protein
Doubanjiang: maintain healthy skin and mucous membranes
Ingredients
Pingyu ( 一 ) | Salt ( appropriate amount ) |
Ginger slices ( Four slices ) | Onion and ginger ( appropriate amount ) |
White sugar ( appropriate amount ) | Doubanjiang (appropriate amount) |
| Cooking wine (appropriate amount) | Vinegar (appropriate amount ) |
Cut green onions into sections ( appropriate amount ) | Six cloves of garlic (minced) | Starch (appropriate amount) | Oil ( appropriate amount ) |
How to cook flat fish with Doubanjiang
1.Clean the flat fish, make two cuts on the back and both sides, marinate with appropriate amount of cooking wine with sliced ginger and green onion for 15 minutes.
2. Heat the pot, add oil, heat the oil, and marinate well Coat the fish with dry flour, fry until golden brown and take it out.
3.Put the fried fish on the plate.
4. Leave oil in the pot, heat up and add appropriate amount of bean paste and stir-fry until fragrant.
5.Add minced garlic and continue to stir-fry until fragrant.
6.Add the minced ginger and stir-fry, add a little water and continue to stir-fry for a while.
7.Add a small bowl of water, appropriate amount of sugar, cooking wine and salt to burn it open.
8. Add the flat fish and cook over medium-low heat.Use a shovel to remove the fish while cooking.Pour the soup sauce over the body and cook for five minutes, turning over gently and continuing to cook.
9. Continue to pour the soup on the body, and use a shovel when it is almost cooked.Remove to plate.
10.Put minced green onions inside, cook with appropriate amount of vinegar for a while, and thicken with water starch.Drizzle in a little oil to brighten.
11. Just pour it on the fish.
12.The delicious braised fish with bean paste is sour and delicious.
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