Preparation materials: 300 grams of preserved fish, 200 grams of preserved meat, white radish 1 piece, appropriate amount of ginger, appropriate amount of garlic, 2 millet peppers, appropriate amount of cooking wine, appropriate amount of soy sauce, a little sugar and a little lobster sauce.
Production steps:
1. Cut the thick part of the preserved fish into 2cm-wide sections, wash the floating dust with hot water and soak for 20min to remove the strong salty taste; Cut the bacon into thin slices with the thickness of 1.5 cm in the lean part, and wash the floating dust with hot water to soak the excess salty taste.
2, white radish peeled and cut into slightly thicker pieces (half a big radish can be).
3. Wash the salted fish and bacon and drain the water. Chop ginger and garlic, cut millet pepper into small rings, and soak lobster sauce in warm water.
4. Put a little oil in the pan, dry the dried fish, put the skin down and fry it, then turn it over and fry it slightly.
5. Add bacon and fry until translucent.
6. Pick it up to the side of the pot, add ginger, garlic, millet pepper and lobster sauce and stir-fry for spicy taste.
7. Put the marinated fish pieces and the seasoning of the meat slices into the pot and stir fry together. Add a spoonful of cooking wine and stir well. Add the right amount of soy sauce and a little sugar and continue to stir well. Turn off the heating.
8. Take a deep bowl, put the marinated fish pieces neatly together, with the skin facing down, put the marinated meat on the right, and sprinkle the seasoning in the pot on it.
9. Don't add oil to the pot. Stir-fry the radish slices in the fire for a minute or two. Turn off the fire.
10, white radish slices are neatly stacked on the fish, and the bowl is steamed in a steamer for 35-40 minutes.
1 1. Take out the bowl, hold it with a spatula, pour the soup from the bowl into the pot, then turn the bowl upside down and move the bacon and radish to the plate.
12, the fire will thicken the soup in the pot and pour it evenly into the plate.