How to Cook Diced Doubanjiang Fish and Secret to Its Delicious Flavor Making the Fish Fresher and More Fragrant

The methods for cooking fish are diverse, such as clear stewing, braising,rushing steam, and making soup. One of the ways we like to cook it at home is with doubanjiang sauce. Doubanjiang is familiar to everyone; it's commonly used in daily cooking, especially in Sichuan where locals love it very much. Many households make their own doubanjiang,tofu sauce, adding a bit when stir-frying or braising dishes, which not only enhances the color and aroma but also enriches nutrition.

In fact, this method is quite simple, similar to ordinary fish cooking. But due to the addition of doubanjiang, it blends the freshness of the fish with the flavor of the doubanjiang, creating a perfect combination of savory and fishy flavors that simmer slowly over low heat. The entire kitchen is filled with the aroma of the fish. Did you notice when I added several slices of pork belly， to make the fish even fresher and more fragrant? Remember this step, it's crucial.

　　Ingredients Main ingredients: 1 grass carp, 5 slices of pork belly, 2 tablespoons of doubanjiang, an appropriate amount of oil and salt,soy sauce 2 tablespoons, 1 green onion, 5 garlic cloves,ginger slices 3 pieces.

Steps

1. Prepare the ingredients;

2. Marinate the grass carp with salt and ginger slices, then season it evenly;

3. Dry the surface of the fish with kitchen paper before frying.

4. Heat a pan with oil and fry the marinated fish until golden on one side.

5. Flip the fish and fry the other side until golden as well.

6. Fry the pork belly in an empty space.

7. When the pork belly is slightly crispy, add the doubanjiang and stir-fry together.

8. Add an appropriate amount of rice wine, soy sauce, and water.

9. Cover and simmer for five minutes.

10. Season with salt and pepper powder.

11. Cook on high heat to reduce the sauce, constantly pouring it over the fish and flipping it occasionally.

12. After reducing the sauce properly, turn off the heat and serve in a bowl, arranging neatly,

13. topping with chopped green onions. Tip 1: To keep the fish skin intact when frying, dry the fish thoroughly first;fry over low heat until the fish can be gently moved before flipping.2. You can fry the pork belly and doubanjiang in an empty part of the pan while frying the fish (key point: adding some meat slices enhances the flavor). This way, it's more fragrant without having to take out the fish;3. add seasoning and water, simmer until well-infused. Remember to flip the fish once during cooking and keep pouring the sauce over its surface for better absorption.