In Sichuan, most people’s dietary habits and taste preferences are spicy or Sichuan hot and spicy, especially the more spicy and numbing, which is the real taste. In Sichuan, Sichuan black bean fish is a popular dish, and when making it, it is generally prepared with crucian carp or Wuchang fish, or other types of fish can also be used.

Main ingredients

Fish (Ctenopharyngodon idella, crucian carp, Wuchang fish)

Supplementary ingredients

Scallion black bean paste

Ginger cooking wine

Dried chili peppers

How to make Sichuan black bean fish

1. Prepare ginger slices and scallion segments

2. Marinate the fish with cooking wine, ginger, and scallions for more than 10 minutes

3. First, heat the oil, then turn down the heat as the oil temperature may be too high. Add the fish when the oil is 7-8 layers hot. Do not rush it, as I fry 4 pieces at a time because the fish needs to stick together, and the fish body has water, so be careful not to splash oil and burn yourself. Fry until golden brown, and be careful not to break the fish!

4. Wet black bean paste (I bought the ready-made kind that is black, soft, and sticky), chop it finely with a knife. Then stir-fry it in the oil used for frying the fish, adding ginger and scallions at this point. Since I prefer a spicy taste, I added dried chili peppers. You can also add star anise and magnolia leaves. Cook over low heat to ensure it is well-flavored.