Fish ... 750g pork ... 50g lobster sauce ... 70g cooking wine ... 25g.

Soy sauce ...10g refined salt ... 5g

Fresh soup ... 250g sugar ... 7g.

production process

1. Remove scales, gills and internal organs from fresh fish, clean them, then fry them in oil pan for a while, and drain the water for later use.

2. Chop pork and Tongchuan Douchi together. Heat oil in a wok, add chopped meat and stir-fry until it is dispersed, add cooking wine, refined salt, white sugar, soy sauce and fresh soup to dry, and skim off the foam. Add fried crucian carp, cook for 10 minute, simmer on low heat until the fish with thick juice is cooked, and take out the pan to cool for later use.

3. Let the fish cool, change the knife, cut into tiles, put it on a plate, and pour out the remaining juice to eat.

Production key

1. Fish should not be fried for too long, and the skin is hard. Take it out and drain it.

2. Use less soy sauce and sugar, and you can't eat sweetness after cooking.

3. When collecting juice, the amount of soup should be controlled moderately, not too much, so as not to paste the pot. Make ingredients

Ingredients: 900g herring.

Seasoning: rice wine 5g lobster sauce 50g salt 4g shallot 5g soy sauce 20g ginger 5g sugar 20g.

Pepper (red, sharp and dried) 4g monosodium glutamate 4g sesame oil 20g peanut oil 70g each.

production process

1. Slaughter and wash the herring, slice the washed fish, chop it into pieces 4 cm long and 3 cm wide, and put it in a bowl;

2. Add salt, yellow wine, onion and ginger slices into the fish, mix well and marinate for 2 hours to taste; 3. Put the dried lobster sauce into a bowl, add warm water, soak for about half an hour, remove impurities and wash;

4. Put the dried Chili granules on the washed fermented soybean, put them in a cage and steam for 1 hour, then take them out for later use;

5. Enlarge the fire in the wok, add peanut oil and burn it to 70% to 80% heat, then add the marinated fish pieces and fry them until golden brown, and take out and drain the oil;

6. Stir-fry the slices of onion and ginger in the pot, add the fish pieces, add 200 ml of chicken soup, sugar, salt and lobster sauce, and burn together;

7. After boiling, switch to low heat until the fish pieces are soft and waxy. When the juice is thick, add monosodium glutamate, balsamic vinegar and sesame oil and serve. Proper amount of crucian carp as main material

Seasoning salt, cooking wine, douchi, vegetable oil, sesame.

1. Wash the fish and use cooking wine and salt 1 hour.

2. Pour more oil into the pan, add the fish and fry until it is red and yellow. Turn less when frying, so as not to turn the fish into rotten shapes.

3. Take out the fried fish and put it in the pot, leave a little oil in the pot, add lobster sauce and stir-fry, then add sesame seeds, stir well, and pour the oil on the fish.

4. Press in an autoclave for 30 minutes.