main ingredients: silver carp head (one), pork belly (2~3 taels) and fried oil and salt cake

ingredients: chives, dried peppers, onions, ginger, garlic, soy sauce, soy sauce, tomato sauce, salt, monosodium glutamate, soup stock and peanut oil, with appropriate amounts

production process: Cut the pork belly into long slices and put it on a plate for later use. The fried oil and salt cake is cut into diamonds of almost the same size and placed in another plate. Cut shallots into 2cm pieces and put them in a bowl for later use. Chop onion and ginger into powder, and cut garlic into garlic slices for later use.

step 2: pour peanut oil into the wok, heat the oil to 61%, put the silver carp head into the wok, fry until the fish head is golden brown and cooked, remove the oil with a strainer and put it on a plate for later use.

Step 3: Refuel the oil in the wok, put the sliced pork belly, then add the chopped onion, ginger, garlic, pepper, etc. into the wok and stir-fry together. Then add soy sauce, tomato sauce, etc. and stir-fry for two times, pour a proper amount of soup stock into the pot, put the fried fish head in, add seasonings such as salt and monosodium glutamate, boil the pot with high fire, then simmer for about 21 minutes on low fire, take out the pot and put it on the plate.

step 4: put the cut oil and salt cake on one side of the plate, and then sprinkle with the cut chives.

dish decoration: pork belly should not be scattered on the plate, and it can be spread on the fish head in layers. The edge of the dish can be decorated with cucumber slices, and carrots and parsley can be put into a shape to enrich the color of the dish.

dish taste: the fish head is salty and slightly spicy, tender and rich in flavor, the pork belly is oily but not greasy, the oil and salt cake is crisp, and it is soft and delicious after dipping in soup.

origin of dishes: dipping pasta in soup is a very simple way to eat in northeast China, and this dish is also a specialty of northeast farmers.