1. The Qingjiang fish bought from the greedy cat is washed and removed, the head is removed, and the bones are removed and split into two pieces. The lower abdomen is pierced with a blade, and the lower abdomen is pierced with a blade to cut the fish into slices. Puncture and cut the abdomen.
2. Use egg white, water starch, salt, Shao wine, and pepper to slush the fish, and then drizzle a little bit of raw oil. Chop pepper and mince, slice garlic, shred ginger, mince chives, dice red bell pepper, and dice pork belly.
3. Add a little salt, shredded ginger and raw oil to the broth or boiling water in a pot. Put the fish fillets in a pot, boil the water and bring them out. Put the fish and soup in a bowl.
4. Add oil in the pot, add the diced green onion, ginger, garlic and stir-fry to get a fragrance. Then add the chopped pepper and mustard tuber and stir fry to create a fragrance. Finally, add light soy sauce, balsamic vinegar, seasoning and pour a little sesame oil.
5. Finally, pour the fried mustard pork with chopped pepper and stew onto the fish.
Tips:1. Because both mustard and chopped pepper have a salty taste, there is no need to add salt during the cooking process.
2. The fish can be cooked well, don't take too long, otherwise the fish will be too old to taste.
