How to Make Fish Bones with Garlic

    A single fish for four parts: garlic fish bones

    Main ingredients

    Fish bones 400 grams (entire with tail)

    Auxiliary ingredients

    Salt 1/2 teaspoon Black pepper 1/2 teaspoon Rice wine 2 teaspoons Sweet potato starch 4 teaspoons Garlic 10 cloves Sichuan peppercorns 20 pieces Doubanjiang (fermented broad bean and chili paste) Sauce 2 teaspoons Malt vinegar 1/2 teaspoon Chicken essence 1 teaspoon Scallions 2 stalks

    Garlic fish bone preparation method

    1. Remove head and flesh from the entire fish bones with tail;

    2. Rinse, then cut into pieces;

    3. Mix with salt, black pepper, rice wine, and marinate for about 10 minutes;

    4. Combine with sweet potato starch and water, mix well;

    5. Fry the fish bones in oil until they are shaped, remove after frying;

    6. Re-fry in hot oil until the shell is hard, then remove;

    7. Sauté garlic, Sichuan peppercorns, and Doubanjiang sauce over low heat to release fragrance, add fish bones and stir-fry;

    8. Pour in boiling water to cover the fish bones;

    9. Simmer Boil until the sauce is dry and oozing out;

    10. Drizzle with vinegar, sprinkle chicken essence, mix well, and serve, garnish with scallion pieces.