1. Cut the flat fish diagonally with a cross knife
2. Cut a cross diamond on the other side
3. Pre-made braised pork: cut into square slices
4. Shiitake mushrooms, winter bamboo shoots, fat pork diced
5. Scallion, ginger and garlic mince
6. Hot sauce used
7. Drain the starch with a small amount of water into a thick wet starch, and evenly coat the sliced flat fish with a layer of wet starch and fry it until golden brown on both sides
8. Leave a little base oil in the pot-add the diced fat and fry out the oil-add the diced mushrooms and diced winter bamboo shoots and stir for a while-add 2 tablespoons of chili sauce and fry the aroma-add the green onion, ginger and minced garlic to fry the aroma-add 2 tablespoons water -Add sweet and sour cooking wine in proportion to the pot-add the fried flat fish and braised pork slices after boiling-cover and simmer until the soup is almost exhausted-pour in 2 spoons of rice wine before leaving the country and serve
9. Cover the lid and stew until the soup is almost exhausted-pour in 2 tablespoons of rice wine before leaving the country and serve
10. This is the secret dry roasted octopus made before. By the way, attach a picture to show it.
Tips:1. The wet starch used for frying fish should be as thick as possible so that it can hang on the fish more.
2. The fish does not need to be marinated in advance, because a large amount of old vinegar, cooking wine, and rice wine are added to make this dish rich and fragrant enough to mask the fishy taste.
3. It is also not necessary to put the braised pork, I put it because I want to eat these two at the same time, so I put it together, hehe.
4. I personally think that if you can sprinkle some peanuts, it should be more fragrant. Try it next time.
