1. The carp first remove the fishy line, wash it, and cut a knife on the back of the fish; marinate it with ginger, green onion, and salt for half an hour, and set aside
2. Cook the pork belly first, pick it up and set aside; put the fish in a pot, use a low heat, and boil the fish softly [I basically don’t use fire, the brine is boiling, I put the fish in the brine to cook, it took 15 minutes, This way the fish is tender and freshly cooked is best]
3. Fish cooked in brine, with a little bit of brine on the surface
4. Oil chili, brine, salt, sugar, sesame oil, Chinese pepper oil, monosodium glutamate, mix with water; pour the water evenly on the fish body
5. Dice the marinated pork belly, add small pieces of green onion, fry until fragrant, and put the fish body
6. Sprinkle some green onions on the noodles
Tips:Especially the taste of dipping water should be adjusted according to the saltiness of the brine at home
