Editor: Chinese Food Network Mobile site
1. One bao fish, wash it
2. Cut into large pieces
3. Boil water in a pot, add the bao fish and blanch briefly
4. Remove and rinse with clean water
5. Cube the tofu
6. Wash and cut the herbaceous Chinese cabbage into segments
7. Prepare the scallions and ginger
8. Heat oil in a pot, stir-fry the scallions and ginger, add the doubanjiang sauce and stir-fry
9. Add an appropriate amount of water, bring to a boil, then add rice wine and salt as needed
10. Add the tofu and bao fish
11. LargeFireBoil, switch to low heat and slow cook for over half an hour
12. Add the herbaceous Chinese cabbage
13. Switch to high fire, stir-fry for two more times then turn off the stove
1. The bao fish has mucus which is hard to clean; first wash it and cut into pieces, then blanch it briefly before washing again.
2. The cooking time must be long, slow cook on low heat for a long time. A thousand boils for tofu, a myriad of boils for fish. Tofu will absorb the freshness of the bao fish, making it more delicious than the fish itself.
3. Add the herbaceous Chinese cabbage at the end and do not overcook; stir-fry for two more times then turn off the stove.
