Lin Xu slowly sautéed, letting the hot oil fully extract the aroma of Doubanjiang, turning the oil in the pot into a lustrous red.
At this stage, he added the ginger and garlic mince along with half of the scallions, continuing to sauté.
Using the red oil to bring out the aroma of scallion, ginger, and garlic mince further enriched the fragrance of the Doubanjiang.
When the ginger mince turned slightly yellow, he began seasoning.
Lin Xu scooped up a spoonful of Light Soy Sauce and poured it along the edge of the pan.
As the aroma of the sauce rose, he poured in a spoonful of Rice Wine.
He simmered it a bit, then added in more than half a spoon of aromatic vinegar.
Finally, he added white sugar in an amount half of the vinegar.
Stirring evenly to blend the flavors, he placed in the fried fish, added a large bowl of clear water, just enough to cover half the fish body—no need for more, as it would eventually be reduced.
