Soy bean pasteStewed fish cubes

The soy bean paste stewed fish cubes were made by specially learning from someone else. Unexpectedly, the first time I made it, the taste was so good that I couldn't believe it was my own cooking. The entire dish is fragrant and delicious.

Main ingredients:

　　Carp1 piece, 40 grams of soy bean paste

Supporting ingredients:

4 tablespoons of cooking oil, 1 teaspoon of saltGinger1 small piece, 2 garlic cloves, 2 sprigs of green onion, 1/2 teaspoon of five-spice powderSoy sauce3 teaspoons, Oyster sauce 3 teaspoons, Cooking wine 2 teaspoonsWhite pepper1/4 teaspoonCornStarchHalf a cup

Method:

1. Cut the fish into large pieces and wash off the blood.20. Dry them thoroughly, then season with appropriate cooking wine and other supporting ingredients. Marinate in the refrigerator for an hour.Dry the chicken and add an appropriate amount of cooking wine and seasoning ingredients, mix well, then refrigerate for 1 hour.

2. Coat the marinated fish with a thin layer of cornstarch.

3. In a non-stick pan, add some oil and fry the fish pieces until golden on one side; remove them once done.

4. Prepare the fermented bean paste, green onion, ginger, and garlic.

5. Heat up the oil in a pot and stir-fry the fermented bean paste, green onion, ginger, and garlic to release their aroma.

6. Add one large bowl of water.

7. Place the fish pieces into the pot, cover, and simmer over medium heat. Turn them halfway through until the liquid has reduced; then stop cooking.

Note:

1. When frying the fish, wait for the skin to set before turning it to avoid breaking the skin;

2. During the final simmering, do not use high heat to prevent the fish from falling apart.