1. The fresh fish is cleaned and marinated with cooking wine and salt.
2. Prepare all the side dishes
3. Put oil in the pan, dry the pork belly and set aside.
4. Cover the front and back of the marinated fish with starch. Pan frying
5. Fry golden brown on both sides and set aside.
6. When frying, be sure to fry it and then turn it over
7. Put the oil in the bottom of the pot. Scallion ginger garlic, pickled pepper and ginger, stir fry celery.
8. Add Pixian bean paste and stir-fry to get the red oil.
9. Put in an appropriate amount of water. Add the crucian carp and pork belly and bring to a boil on high heat.
10. Add light soy sauce, dark soy sauce, oyster sauce, white pepper to taste.
11. Simmer on medium heat for 20 minutes, then turn to high heat to collect the juice. Add fresh Chinese pepper five-spice powder and glutinous rice grains.
12. Wait until the soup is almost collected, then simmer in the pot for ten minutes.
Tips:This dish is very important to harvest the juice. You must wait until the water in the pot is half boiled to harvest the juice.
