Specialty dish: Braised fish offal in iron pot

Homemade griddle sauce recipe: 500 grams of Knorr griddle sauce, 100 grams each of Lee Kum Kee garlic chili sauce, oyster sauce, tomato paste, 50 grams each of crushed peanuts, steamed fish soy sauce, and Donggu soy sauce, 30 grams of sugar, 15 grams each of ginger powder, and spice powder (50 grams each of star anise, pepper, bay leaves, and peppercorns into powder), mix evenly. .

Preparation method:

(1) Wash 250g of monkfish roe, 150g of monkfish belly and 100g of monkfish white with white vinegar and water (water and white vinegar 15:1) , add 30 grams each of green onions, ginger slices, coriander, 2 grams of salt, 15 grams of cooking wine, 5 grams of pepper, mix well and marinate for 2 hours.

(2) Remove the onions, ginger slices, and coriander from the marinated fish offal, blanch it in boiling water, and rinse away the impurities with cold water.

(3) Heat the pot and add 20 grams of peanut oil, add 35 grams of homemade dry pot sauce, 20 grams of bell pepper rings and saute until fragrant, add 150 grams of stock, and add 3 grams of fish offal and chicken powder. Use a spatula to stir-fry gently for about 3 minutes until all the soup is absorbed. Put it into a dry pan lined with 80 grams of shredded onions, and sprinkle with 20 grams of diced green garlic.