3月8日云南传统菜：豆豉鲫鱼

I met a fishmonger on the street. He brought me some fish. I'm going to cut off the fins and the tail. I'm going to remove the internal organs. I'm going to remove the black membrane in the stomach. I'm going to clean the fish scales. That's it. Okay, the fish is ready. I've been busy for a long time. What am I going to do? I'm going to make an old dish. Yunnan's traditional old dish. Douchi Jiyu. Or Douchi Zeng Jiyu. The ingredients we use are Jiyu, which has just been cleaned. Taihe Douchi, which is from Kunming. Salt, MSG, brown sugar, ginger, soy sauce, cooking wine, sweet soy sauce, chili powder. Before cooking, let's listen to Lao Yang. Taihe Douchi, a specialty of Yunnan. It is said that this Douchi is from Jiangxi. There is a Taihe town in Jiangxi. The Douchi from Taihe town has been passed down to Sichuan. Sichuan brought it to Yunnan. Then it settled down in Yunnan. So it's called Taihe Douchi. We're going to do the next step. Before frying, wipe off the water on the surface of the washed Jiyu. You can use kitchen paper or a towel. Just wipe it dry. Wipe the inside of the stomach. Okay, it's done. You can fry it. Heat up a pot of oil. Now let's fry the fish. The oil temperature is 70% hot. Put the fish in. Remember, the oil must be hot. Then you can put the fish in and fry. Don't move it. Let it fry at a high temperature. When it's a little set, you can turn the heat down a little. Fry at 50% oil temperature. Lao Yang's oil has been used since the Spring Festival. Fried lotus seeds, fried pork, fried ribs, fried fish. I've fried everything. This time, after frying the fish, I retired it. I don't want it. The color is a little dark. Don't learn from me. Lao Yang is a little stingy. The color is a little dark. I still use fresh oil to fry. The fish is floating now. This can be taken out of the pot. Find a big bowl. Put the fried fish in. This fish is very crispy now. Even the bones are crispy. I'll show you how to eat a bone. Put the fish in. I'll steam it later. But it's empty now. So it's a little soft. Cover it with a piece of paper. Press it down. Press it flat. Put lard in the pot. Put in the chili powder. Put in the beansprouts. Stir-fry the beansprouts. Stir-fry a little more. The beansprouts are a little dry. Put the rice in. OK. Just fry it to this level. Put the fried beansprouts on the fish. Don't wash the pot. Put some water in it. Put the brown soup in. After the brown soup is boiled, Put in sweet soy sauce and soy sauce. Put in cooking wine. Put in salt and MSG. OK. Pour the boiled juice from the beansprouts. Get a plastic wrap. Cover the bowl. Make a few holes on it. Put it on the steamer. Steam for an hour. Time is up. Turn off the heat. Take out the steamed fish. See if there is any soup. There is a small point. Take out the soup first. Find a bigger plate. Put it in the plate. Traditional dishes, beanprouts and fish. Thank you for watching. I'm Kunming Lao Yang. See you next time.