The recipe for dry roasted fish

Health benefits

Crucian carp: invigorating the spleen

Pork belly: nourishing yin, nourishing yin

Douban Sauce: Maintaining Skin and Mucosal Health, Maintaining Skin and Mucosal Health

Ingredients

Moderate amount of bean sprouts and vegetables

1 crucian carp

Moderate amount of pork belly

Moderate Douban Sauce

Moderate amount of rice wine

A small section of scallion

Jiang Yi Xiaoduan

Moderate amount of pork belly

Moderate amount of sugar

Moderate amount of monosodium glutamate

Moderate amount of salt

Moderate amount of oil

Moderate Douban Sauce

Moderate amount of sugar

Moderate amount of monosodium glutamate

Scallions in moderation

Moderate amount of ginger

Moderate amount of soy sauce

Moderate amount of rice wine

The recipe for dry roasted fish

1. Prepare the fish, wash it clean, and cut 3-5 knife lines on the fish belly for flavor (the knife lines should not be too deep to avoid cutting the fish)

2. Cut the scallions, slice the ginger, (cut the scallions and ginger into two parts), put one part into the fish maw, and cut the pork belly into minced meat

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

4. Wash the pot first, dry the pot and spoon with a dry cloth, then ignite the fire. Heat the pot first, add three tablespoons of oil, and when the oil is 70% hot, put the fish in. Slowly pour the hot oil onto the fish with a spoon (make sure the fish move 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 a little oil from the freshly fried fish and put it into the pot. Stir fry with scallions and ginger until fragrant, then add bean sprouts and stir fry for two or three times. Then add the prepared minced pork and stir fry until cooked. Then add bean paste (bean paste 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 add rice wine, add some sugar, slowly pour the soup over the fish, and over medium heat, you will find that the sauce is getting less and less. Add some water. Flavor essence can be cooked now

6. Don't break the fish when loading the plate

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