Main Ingredients:
Grass Carp: 1; Scallions: 50g.
Seasonings:
Ginger: 1 piece; Garlic: 2 cloves; Doubanjiang: 1 spoonful; Soybean Flour: 1 spoonful; Cooking Wine: 1 spoonful; Chicken Essence: 1 pinch; Pickled Peppers: 60g.
Flavor: Slightly Spicy; Cooking Method: Braised; Time: 20 minutes; Difficulty: Easy.
Steps for Cooking Scallion Fish Fillet
Prepare the ingredients.
Cut the fish into chunks and slice them into pieces in groups of two.
Marinate the fish with cooking wine and salt, and cut the scallions, ginger, and garlic into small pieces.
Boil water in a pot and add the fish. Turn off the heat.
Take out the fish and set it aside.
Stir-fry the ginger, garlic, pickled peppers, and Doubanjiang in a wok or pan.
Add a bowl of water and the fish bones to the wok or pan, and simmer for 10 minutes.
Take out the fish bones and add the fish slices to the wok or pan. Let it simmer for a while to absorb the flavors.
Add scallions and chicken essence to the wok or pan, and stir-fry for a while.
Remove from heat and serve.
