The method of cooking dry grilled fish

Health benefits

Crucian carp: diuretic and anti-inflammatory properties

Pork belly: moist and dry, moist and dry

Douban sauce: nourishing blood, protecting teeth, and protecting bones

Ingredients and materials

Appropriate amount of bean sprouts

1 crucian carp

Moderate amount of pork belly

Moderate amount of Douban sauce

Moderate amount of rice wine

A small piece of scallion

Jiang, a small section

Moderate amount of pork belly

Moderate amount of sugar

Moderate amount of monosodium glutamate

Salt in moderation

Oil some

Moderate amount of Douban sauce

Moderate amount of sugar

Moderate amount of monosodium glutamate

Moderate amount of scallions

Moderate amount of ginger

Appropriate amount of soy sauce

Moderate amount of rice wine

The method of cooking dry grilled fish

1. Prepare the fish, wash it thoroughly, and cut 3-5 incisions on the belly of the fish to enhance its flavor (the incisions should not be too deep to avoid cutting the fish)

2. Cut the scallions and slice the ginger into two parts. Put one part into the fish belly and chop the pork belly into small pieces

3. Prepare oil, sugar, soy sauce, rice wine, and Douban sauce

4. First, clean the pot, dry both the pot and spoon with a dry cloth, then light the fire. Heat up the pot and add three tablespoons of oil. When the oil is about 70% hot, put the fish in and slowly pour the hot oil over the fish with a spoon (make sure the fish moves in the oil pot during frying to prevent sticking to the pot). When the fish is crispy, take it out and pour out the oil from the pot for later use

5. Take some oil from the just fried fish and put it in a pot. Add scallions and ginger until fragrant, then add bean sprouts and stir fry for two or three times. Add the prepared pork belly and stir fry until cooked. Then add Douban sauce (Douban sauce is very salty, so we don't need to add salt to this dish), add a little soy sauce and water, stir fry continuously, and add water again. When you see bubbles coming out of the pot, put the fish in, add water again, and also add rice wine. Add some sugar, slowly pour the soup over the fish, and keep burning over medium heat. At this point, you will find that the sauce is getting less and less. Add some flavor essence to get the fish out of the pot

6. Don't break the fish when plating

Tips

Eating more fish can make you smarter. My favorite dish is a dry grilled fish with a bowl of white rice

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