Dried Fish
by Cooking for baby
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Fresh fish (I used tilapia, with few spines), remove the teeth and line. Make the last month bud flower knife, add green onion and ginger, cooking wine, salt, chicken essence, and sugar to marinate for a good taste.
2. Put the pot on the fire, add an appropriate amount of oil, and fry the fish with the residue when the oil is 50% warm until the skin is quite hard.
3. Remove the drain oil.
4. Heat the wok, add a little base oil, add Pixian bean paste at 50% oil temperature, stir out the red oil, add the green onion, ginger and garlic slices and fry for a fragrance.
5. Add the diced pork belly and stir fry to get the oil.
6. Add appropriate amount of water, bring to a boil, add salt (if appropriate) and sugar to set the taste.
7. Add the fish to low heat and cook for 20 minutes.
8. After the fish tastes good, turn the heat to collect the juice, and when it is almost dry, transfer the fish to a plate.
9. Add a little chicken essence and drizzle a little red oil to the remaining soup.
10. Just pour it out of the pot on the fish.
11. Finished picture
12. Finished picture
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