Mandarin fish (which can be replaced by grass carp) is half weight1000g, and fresh pork belly is 50g. 50g of home-made wheat sauce, 3g of dried sesame Chili sauce10g, 5g of Jingshaxi Chili sauce10g, 5g of monosodium glutamate, 2g of salt, 5g of cooking wine, 3g of fish sauce and Meiji soy sauce, 20g of scallion oil, 3g of chopped green onion, 3g of shredded ginger, 5g of green pepper, and 5g of pepper 1.5.

working methods

1. Slaughter mandarin fish, cut it in half, cut a cross knife on the fish, and marinate it with onion, ginger, salt, monosodium glutamate, soy sauce, onion oil and cooking wine for 5 minutes. 2. Add water to the pot and bring to a boil. Put the coded pomfret in water and leave it for 3 minutes. Take it out after drying, and then steam it in a steamer for 5 minutes. 3. Clean the pan and lubricate the oil. When heated to 50%, add pork belly, stir-fry over medium heat, add green pepper and stir-fry, add wheat sauce, dried mother Chili sauce, Chili sauce, fish sauce and pepper, stir-fry, add stock, cook wheat sauce, and then pour the cooked sauce on the fish.

skill

trait

The color is red, the wheat is rich, and the taste is smooth and tender.

Note: homemade wheat sauce

2500 grams of wheat, washed and soaked in clear water for 8 hours, drained, and steamed in a steamer for 20 minutes until cooked; Wrapped in mulberry leaves, fermented in a bamboo basket to form mildew (about 3-5 days), and then dried the moldy wheat. Grinding into powder with a stone mill, adding salt, monosodium glutamate and pepper powder, stirring evenly, soaking the brewed cold tea in wheat flour, stirring evenly, drying in the sun for 5 times until the color is red and bright, and sealing for 15 days until the wheat smells fragrant and sweet.