He Wei Xian: Roasted Fish with Meat
by Rice sprouts
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Cut the grass carp into mahjong-sized pieces and marinate for 30 minutes with a tablespoon of rice wine, a teaspoon of salt, and a teaspoon of spicy fresh.
2. Cut the pork belly into chunks about the size of the fish, wash and blanch, and set aside.
3. Wash the wok, put a little oil, add rock sugar to boil the sugar color (the method of boil sugar color.
4. Boil the sugar color, pour in the pork belly and burst.
5. Until the surface is slightly charred, pour 20 ml of rice wine, a little soy sauce, and stir well.
6. Add warm water to about 2 cm below the pork belly. Bring to a boil and turn to a low heat to simmer.
7. When roasting the meat, prepare the ingredients again;
8. The ingredients are ready, and another pot is used to start frying the fish pieces.
9. The fish pieces are fried until the surface is browned and they can be taken out. Because they will be burned later, it is better to deep-fry them. First, they are more fragrant, and second, they are not easy to disperse.
10. Cook the meat until the broth begins to thicken and then turn off the heat.
11. Pour out the excess oil from the pan where the fish is fried, leave a proper amount of oil, pour in the Chaotian pepper, garlic and ginger and stir-fry until the aroma is achieved.
12. Pour in garlic chili sauce and a little dark soy sauce, and stir-fry well;
13. Pour in the fish cubes and stir well.
14. Pour the pork belly and the soup in the tenth step, turn to low heat and simmer for 20 minutes;
15. Pour in the hot peppers, add a little salt and MSG to taste, and simmer for five minutes to thicken the soup. Sprinkle some garlic or coriander before it comes out of the pot.
