Fish Belly and Carrot Claypot
1.
Prepare all materials.
2.
Cut the fish belly into pieces and marinate for 10 minutes with pepper, salt, cooking wine, ginger, and green onions.
3.
Cut the white radish into hob pieces for later use.
4.
Put 1 piece of fermented bean curd in a bowl, a little fermented bean curd juice, a little pepper, a little light soy sauce, and a little salt.
5.
In another bowl, put cornstarch and water to make frying paste.
6.
Put the oil in the wok, add the fish belly in the oil and fry until it turns white and hard, and then drain the oil and set aside.
7.
Put the bottom oil in the wok, fry the chopped green onion, add the sliced radishes and a bowl of juice, stir fry, and simmer until it becomes soft and delicious.
8.
Put the stewed radish in a pot, and put the fried fish belly on top.
9.
The stewed radish is placed underneath, and the belly of the fish is placed on the top.
10.
Cover and cook for 10 minutes, sprinkle with chives.
Tips:
1 The fish pieces should be cut to the same size so that the fish pieces can be deep-fried when deep-frying. When frying the fish pieces, heat the oil until the fish pieces become white and hard. Serve.
2 When the fried fish cubes and radishes are in the same pot, mix gently from time to time, so that all the fish cubes can absorb the soup, and there will be a fragrant southern milk flavor when you eat.
