Editor: Chinese Food Network Mobile site
1. Clean the fish pieces, drain them, place in a bowl, add salt;Add rice wine, mix evenly, marinate for twenty minutes
2. Heat a pan over low heat, pour oil into the pot
3. Add the fish pieces and slowly fry until they can slide freely in the pot
4. Add kernels of Sichuan pepper
5. Add sugar
6. Add mixed vinegar
7. Add soy sauce
8. Add Doubanjiang (fermented broad bean and chili paste) red oil
9. Pour in some water
10. Gently push the fish pieces with a spatula, spread the seasonings, switch to medium heat, cover, and simmer
11. Simmer until the fish is 80% cooked, hold the tofu with your hand, make a vertical cut in the middle of the tofu, then slice it horizontally without moving the spatula, continue simmering covered
12. Cook until the broth thickens, add well-done pork fat, switch to high heat, wait for the oil to fully melt, turn off the fire and sprinkle MSG
13. Serve in a dish, ready to eat
1. When cooking fish, avoid stirring it with a spatula as this may cause it to fall apart.
2. To prevent sticking to the pan during cooking, gently push the fish pieces with a spatula a few times.
3. The seasoning can be adjusted according to individual taste, but the fish should be marinated with rice wine before cooking.
