This is a very common and convenient method for Hunan farmers to fry and roast fish. Douchi is a perfect match for cured fish and baked fish, which can be well infiltrated into it. In addition, fire baked fish are generally hard, and need to be softened in advance, then roasted, and then stewed to taste. This method can make fire baked fish crisp and tasty, and it is not hard to chew. Brother Shan is here, bringing you a different flavor of Hunan!


300g roasted fish
10g Liuyang Douchi
5g chili powder
3 G ginger
2 scallions
1 teaspoon salt
Proper amount of peanut oil


Step 1
Soak Douchi in warm water for five minutes, then wash and drain. Cut ginger into shreds and green onion into green onion

Step 2
Put oil in the pan and stir fry the shredded ginger until it is 50% hot

Step 3
Put in the washed and softened roasted fish and fry until fragrant. Put in 1 / 3 bowl of water and simmer until dry

Step 4
Finally, add salt, chili powder and scallion in turn and stir fry for a while