Name: Poached Pork Slices
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; Some oil; 50g Pixian Doubanjiang; 30g Chopped dried chili; 2 tablespoons salt; 20g pepper; 2 pieces ginger; 1 piece garlic; 1 piece star anise; 4 tablespoons Cooking Wine; 2 tablespoons starch; Some sesame; Some onion; 500g Soy sprouts; 2 stages Lotus root; 1 piece Baby dishes; 3 strings Tofu Skewers; 3 pcs parsley

Poached Pork Slices

1. Wash the fish bones, add starch, salt, and cooking wine to marinate.

2. Wash the fish fillets, add starch, salt, and cooking wine to marinate. (When buying at the vegetable market, ask the boss to cut slices)

3. Wash baby vegetables and set aside. (There is no stipulation on what side dishes to put, I just prepare what I like.)

4. Wash the bean sprouts and set aside

5. Slice lotus root for later use.

6. Tofu skewers and cut into sections (can be replaced with tofu skin)

7. Finely chop ginger, shallots, garlic and onions.

8. Prepare the bean paste, star anise, pepper, and pepper.

9. Heat oil in a pan, add seasonings and stir fry until fragrant.

10. Pour the ingredients and sauté until fragrant

11. Add 1 kg of water.

12. Add the fish bones and boil.

13. After the water is boiled, put the side dishes in and cook, remove them and put them in a container after they are cooked. (I like to cook the side dishes this way. You can also blanch all the side dishes in advance and put them in a container for later use, and then pour the cooked seasoning soup.)

14. Add the fish fillets and cook for 2-3 minutes. Remove and place in the container for side dishes. Do not cook the fish fillets for too long, as they will grow old. (It can also be blanched with water like the side dishes, and then topped with the cooked seasoning soup.)