Douhua fish is a very popular dish in Sichuan cuisine restaurant. I made some adjustments to the dish today according to my own taste. It was made with home-made spicy red oil, which is very simple. With a little homemade pickled cowpea crumbs, it tastes very good. My daughter is afraid of spicy, so it is slightly spicy. This dish is very delicious and nutritious. It is spicy, delicious and not greasy, It’s highly recommended. Let’s take a look at the specific methods

Ingredients

1 grass carp
1 box lactone tofu
A piece of ginger
Two cloves of garlic
A green onion
3 dried cowpeas (boiled)
5 g zanthoxylum oil
2 tbsp chili oil
5g sesame oil
15g vegetable oil
3 g salt
10 grams of soy sauce
10g sweet potato starch
1 g pepper
2 g pepper powder
3 G chili powder

Directions

Step 1
Prepare raw materials

Step 2
Fish head and bone, take two pieces of big fish

Step 3
Sliced fish

Step 4
Add salt, soy sauce, sesame oil, pepper, Chinese prickly ash, chili powder and sweet potato starch into the fish fillets, gently grasp and marinate for more than ten minutes

Step 5
Ginger and garlic cut into powder, green onion cut into scallion

Step 6
Soak cowpea and cut into pieces

Step 7
Add a little chili oil into the pan and saute until fragrant

Step 8
Add a large bowl of water and bring to a boil

Step 9
Pour in lactone tofu and bring to a boil again. Remove lactone tofu immediately

Step 10
The extracted lactone tofu is put into a container

Step 11
Add the fillets to the pan, gently remove and cook

Step 12
Pour the fish fillets and soup into the bean curd container. Sprinkle with minced ginger, garlic and pickled cowpea

Step 13
Add proper amount of vegetable oil, a little prickly ash oil and chili oil into the pot and bring to a boil

Step 14
Pour in the oil