You can make fresh and fragrant Sichuan -flavored douban fish in just one trick!

The chef Zhao Ya brings a classic Sichuan cuisine -Douban fish.

Douban fish

raw material

Grass carp, shallots, ginger, garlic, cooking wine, salt, oil, Haoji classic Sichuan hot sauce, pepper, sugar, starch

Practice step

1. Treat the grass carp in advance: Remove the black film on the abdomen of the grass carp, pierce a knife slightly on the head and tail, and pull out the fishy line in it; finally put onion, ginger, garlic, cooking wine, and sprinkle a small amount of salt when steaming. Steam for 8-10 minutes;

2. Boil oil in the pot, pour in ginger, minced garlic and stir -fry, add green onion;

3. Add Haoji Classic Sichuan Hot Sauce, the soup is conducive to enhancing the color and aroma of the dishes;

4. Add water, salt, pepper, white sugar;

5. After the soup is boiled, pour in water starch and stir, and finally pour it on the fish.

Click the following video and do it with the chef

Order the menu every day and learn a healthy nursing dish

Bleak

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