Dry red fish? (1) pork belly? (half a catty) ginger slices? How many onions? Some yellow wine? Some rock sugar? How much oil? several

Methods/steps

1/9 Step by step reading

First, prepare the ingredients

Dried red fish: 1 piece

Pork belly: half a catty

Ginger slices: How many slices?

Yellow rice wine: some

Rock sugar: some

Onions: How many kinds

Petroleum: several kinds

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1. Select dried red fish

Pay attention to the choice of dried fish, which is hard and slightly yellow in color. There are no obvious blood clots, internal organs and black membranes in the fish. And there is no oily oyster smell.

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Second, cut the big fish in half.

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Third, first wash the small pieces of dried red fish with clear water and soak them to remove the salty taste, usually soaking them one night in advance. It's best to change the water several times in the middle and try to soak out all the salt.

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Fourth, after the dried fish becomes soft, remove the scales.

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5. Pork belly and dried red fish are cut into thick slices respectively, and onion and ginger are sliced.

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Six, put a little oil in the pot, stir-fry pork belly, stir-fry until it is slightly yellow.

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Seven, dried red fish are also put into the pot, and both sides are fried into yellow.

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Eight, pour the fried dried fish and pork belly into the casserole, pour in the right amount of water, add ginger slices and onions, add the right amount of yellow wine, add a little rock sugar, boil over high fire and cook for about 20 minutes.

Note: the soaked dried fish is still salty. Try not to add salt when stewing.