Dry roasted fish Method

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

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  2.Cut the green onion and slice the ginger (cut the green onion 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 bean paste
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  4.Wash the pot first, dry the pot and spoon with a dry cloth, then light the fire, heat the pot first, add three tablespoons of oil, wait until the oil is about 70% hot When frying, put the fish in, and slowly pour the hot oil on the fish with a spoon (the fish should move in the oil pan during the frying process to prevent it from sticking to the pan).When the fish is crispy, take it out and remove it from the pan.Pour out the oil and keep it for later use

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  5. Take a little oil from the fish you just fried and put it into the pot medium, add onion and ginger until fragrant, then add bean sprouts, stir-fry two or three times, add the prepared minced pork belly, stir-fry until cooked, add bean paste (doubanjiang is very salty, so this dish is not suitable for us) You need to add more salt), add a little soy sauce and water, stir fry constantly, add water once, when you see bubbles coming out of the pot, put the fish in, add water again, and put the rice wine in at the same time, add some Sugar, slowly pour the soup onto the fish, and continue to cook over medium heat.At this time, you will find that the juice is getting less and less.Add some MSG and it will be ready.

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  6.Don’t break the fish when loading it