Ingredients
Large head fish 1 piece
Salt
Rice wine
"Old Dry Mom" flavoredDoubanjiang4 tablespoons
 
Method
01. Cut the fish into large pieces and make some slashes, then season with salt and rice wine, marinate in the refrigerator overnight. Make sure to cover the bowl completely with to prevent the alcohol flavor from escaping.
02. Heat oil in a pot, fry the marinated fish until it turns hard and golden yellow, then remove and drain.
03. This way of handling the fish can keep it fresh for longer; when there was no refrigerator at home during childhood, this method was used to preserve fish for the Spring Festival.
04. When ready to eat, place "Old Dry Mom" flavored doubanjiang and its oil on the fish pieces. Cover the bowl and steam in a pot that is already boiling water for 15 to 20 minutes.SteamFor 15 to 20 minutes until done.