1, practice 1. Viscerate the fish, wash it for later use, put it in hot oil, and then fry it until it is fragrant. Don't be afraid of the bad shape of the explosion, because it will eventually be smashed. Wash the wok, dry it, heat it, put the pork belly in the wok, and stir it quickly until it is oily. Add oyster sauce, cooking wine, chopped green onion, a little vinegar and white sesame seeds and continue to stir fry. Boil the bean paste with boiling water, put it in the pot and cook for two minutes. The water is just over the fish. Pour the cooked sauce and fried fish into the pressure cooker, add Korean hot sauce and minced garlic Jiang Mo, and keep the pressure for one hour. After maintaining the pressure, mash the crispy fish with a large spoon. The fish sauce is ready, put it in a bottle and put it in the refrigerator.

2. Exercise 2. Wash the small fish, remove scales and viscera, and mix the farmhouse sauce and bean paste well. Chop onion and ginger, heat oil in a pot, add sauce and stir fry, add chopped green onion, Jiang Mo, pepper powder and star anise, and continue to stir fry. Add a little water, add small fish and start stewing. Gently turn up the small fish with a shovel, don't let the bottom paste, add the chicken essence, drain the sauce, turn off the heat, and the small fish sauce will be ready soon.

3. Exercise 3. Wash and dry the fry, put a little more oil in the pot and heat it, fry until it is half dry, then pour in cooking wine to remove the fishy smell. Chop the prepared garlic, ginger, and pepper, and the pepper is free. Add pepper and garlic and stir-fry for 5-8 minutes. Add thirteen spices of oyster sauce and stir-fry for 2-3 minutes. Stir the Chili powder evenly, add a teaspoon of chicken essence, and the delicious fish sauce will come out.