How to make horsehead fish with bean paste

Ingredients?

4 pieces of horsehead fish

One level spoon of Puning bean paste

Ginger slices, green onion segments, garlic slices, Appropriate amount of celery

Appropriate amount of oil

How to make horsehead fish with bean paste?

Slaughter the fresh horsehead fish, remove the internal organs and gills, and dry the water on the fish share. Note that the fish scales do not need to be removed! Because this kind of fish has fine scales, it will feel crispy and fragrant when fried in oil

Cut one or two green onions into sections, and take the top and white part of the green onion. Slice three or four cloves of garlic. Cut three slices of ginger into strips

Heat a pan, add oil, and when it is hot, put the fish in and fry until it changes color slightly. Set aside. This process can make the fish scales crispy. If you find it troublesome, you can skip it and it will not affect the overall taste.

Use the remaining oil in the pot and sauté the ginger, onion and garlic over high heat. Note, don’t put all the green onions here, leave half for later. Then add the fish and a tablespoon of bean paste, just a flat spoon, don't make it too salty. Add water just enough to cover the fish body slightly. After the fire comes to a boil, change to medium heat and simmer for about five minutes

Wait until the juice in the pot is almost gone, add the remaining onions and celery, simmer for a while, and then remove from the pot. The fish meat is fragrant and tender, and the fish soup is not too sweet!