1. First, cut the pork fat into small cubes
2. After cutting, set aside
3. After the pomfret is cleaned, put an orchid knife on both sides of the fish body (note: just cut to the fish bone, do not cut the fish bone)
4. Dice the green pepper (red pepper and mustard tuber should be included in the ingredients; because there is no at home, so I can only put some red pepper at the end; forgive me) chopped green onion, ginger and rice, garlic
5. Put the cut raw materials into the container for later use
6. Fry the pomfret until the surface is golden and slightly hard, then remove it (note: do not deep-fry the fish)
7. After controlling the oil, put it in a container for later use
8. Add bottom oil to the pan, add the sliced fat and stir fry
9. Then add green onion, ginger and garlic to explode the aroma, and then add the cooking wine to the pot
10. Add hot sauce and stir fry (pixian bean paste is best)
11. After sautéing the flavor, add appropriate amount of broth (water), then add salt, sugar and other seasonings to adjust the taste, then add the fried pomfret
12. In the process of simmering, pour the soup on the fish with a spoon continuously. The effect is to make it easy to ripen and taste; when the soup is thick, put the fish in the plate, and then use high fire to collect the juice. , Make the soup thick, pour a little chili oil, and finally pour it on the fish to eat
13. This dish is ruddy in color and tastes salty, fresh, sweet and spicy (note: the soup cannot thicken, use the collagen and sugar in the fish to make it sticky and bright)
Tips:Note: Just cut to the fish bones. Pay attention to the strength of the knife. It is best to use Pixian bean paste. The soup cannot thicken. Use the collagen and sugar from the fish to make it sticky and bright red.
