Pescado picante estofado al estilo de Sichuan

Ingredientes

• 1 fresh water fish
• 1.5 tablespoon doubanjiang
• 2 teaspoons dou-chi
• 1 tablespoon cooking oil
• 1 green round pepper
• 1 red round pepper
• 1 root ginger
• 2 garlic cloves
• 1 scallion
• 1 tablespoon cooking wine
• 1 tablespoon chopped spring onions
• 1 tablespoon cooking wine
• 2 teaspoons salt

Preparación

1. 1

   Scale and wash the fish carefully. Marinade with 1 tablespoon of cooking wine and 2 teaspoons of salt. Do spread the salt evenly. Set aside for 10 minutes.

2. 2

   Prepare other ingredients one by one.

3. 3

   Add 1/2 tablespoon oil in pan and sauté the fish until both side are slightly golden brown. Then transfer the fish out.

4. 4

   Heat up the left 1/2 tablespoon oil in pan. Add ginger, garlic and scallions to stir-fry until aroma with middle fire. Add doubanjiang and dou-chi in to stir-fry until you can see red oil.

5. 5

   Return the fish back to the pan. Add 1 tablespoon of cooking wine and pepper shreds in. Cover the pan to cook for around 2 minutes and turn the fish over to continue cooking for 2 minutes.

6. 6

   Transfer the fish out and garnish some chopped spring onions on top. I also add some pepper shreds as a decoration.