Spicy Dried Fish
by Private Kitchen Cloud Mansion
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Prepare ingredients. A section of fat head fish can be replaced by other fish.
2. Clean up the fish, control the dry water, and cut a few knives on both sides.
3. Dice pork belly, shiitake mushrooms, and mustard greens, hang pepper, millet pepper into small pieces, onion, ginger, garlic, and other condiments for later use.
4. Heat the pan and release the oil. Put the fish in the pan at 60% of the heat, and fry the fish on both sides until golden brown. Shake a large spoon during frying to make the fish evenly heated, and serve after frying.
5. In another pan, heat the oil, add the diced pork belly and stir fry to get the oil, then add 1 star anise and pepper to fragrant, add the mustard and mushrooms and fry until the fragrant flavor.
6. Add green onions, ginger, and garlic until fragrant.
7. Add 1 spoonful of sweet noodle sauce, 2 spoonfuls of oyster sauce and stir fry until fragrant.
8. Put the fish in, then add 3 spoons of cooking wine, 2 spoons of soy sauce, 2 spoons of rice vinegar and cook for a while, then add hot water to make the fish even with the body.
9. Add 3 teaspoons of sugar, a little salt and chicken powder, bring to a boil on high heat, and simmer for 30 minutes on low heat.
10. Thirty minutes later, turn to high heat to collect the juice and put a little dark soy to mix. When collecting the juice, keep the juice on the fish. When there is only a little oil left in the pot, turn off the heat, and first put the fish and the oil on the plate.
11. Heat up another pot, add about 30 g of red oil, then add chili, add 1 spoon of light soy sauce, mix thoroughly and turn off the heat.
12. Just pour the diced pepper sauce on the fish.
