How to cook fish tail with bean paste

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. For this, I will introduce to you the method of cooking fish tail with fermented black bean paste.

1. Wash the fish tail, cut cross-shaped cuts on both sides, chop Pixian bean paste, shred ginger, and cut green onions into small sections. Heat oil in a hot pan, add the fish tail, and fry over medium-low heat until one side is golden brown; turn over and continue frying the other side. When both sides are golden brown, add two small spoons of cooking wine and scoop out

2. Add Pixian bean paste and shredded ginger to the remaining oil in the pot and stir-fry until the oil turns red; add about 200ml of water and bring to a boil; add the previously fried fish tail and an appropriate amount of salt, bring to a boil over high heat and then fry over medium-low heat for ten minutes; when there is a small amount of soup left in the pot, scoop the fish into a plate, add water starch, chopped green onions, light soy sauce and a little pepper powder into the pot, stir evenly with a spatula and pour it on the fish tail on the plate

The detailed steps for cooking fish tail with fermented black bean paste have been introduced, and I believe you have basically understood them. Now that you know the necessary steps, all you have to do is put them into practice. Practice makes perfect, I believe that real delicious food is produced this way.