Sichuan, a place full of spicy flavors and passion, Sichuan cuisine has won the love of diners from all over the world with its unique taste and cooking skills. Among them, watercress fish, as a traditional famous dish in Sichuan cuisine, has the characteristics of red and bright color, delicate fish, rich and fragrant watercress flavor, salty, fresh, slightly spicy and slightly sweet and sour, which makes people irresistible.
Douban fish is a delicacy that perfectly combines fresh fish with spices such as Pixian watercress and so on. In the cooking process, the handling of the fish is crucial, remove the scales, gills, guts and then wash it, use a knife to make several knives on both sides of the fish, smear a little salt, and prepare it for subsequent cooking. Green onions, ginger and garlic are the soul ingredients of this dish, they are finely chopped and fried in hot oil with bean paste to create a fragrant aroma that presents a bright red color and rich aroma. Subsequently, add the soy sauce and soup, push the fish into the soup, cover the pot and simmer over low heat. In this process, the flavor of the fish and the aroma of the seasoning merge to form a delicious dish with excellent color and flavor.
Traditionally, watercress fish is mostly home-cooked, but now in order to adapt to the taste of more people, chefs have begun to use fish flavor, and add sugar and vinegar to make the taste slightly sweeter, adding a new charm to the watercress fish. Once the fish is cooked, the fish is served on a plate, the soup is thickened with water starch, and when the sauce is thickened, vinegar and chopped green onions are added, and the delicious juice is poured over the fish to increase the appetite.
When you taste the watercress fish, you can feel the freshness of the fish and the rich taste of the seasoning, and the aroma and slightly spicy taste of the watercress make the fish even more delicious. This is a dish that awakens the taste buds and is also a shining pearl in Sichuan cuisine.