Carp 750g
Pork belly 50g
Auxiliary onion 25g
2 octagons
Dried Chili 10g
Raw flour 40g
Oyster oil 8g
Soy sauce 8g
Cooking wine 10g
Old pumping right amount
Fresh soup 300g
Coriander 3g
Ginger 25g
Garlic 25g
Red pepper 3g
Proper amount of salt
Vinegar 8g
Xianxian tasty
Stewing process
Three quarters of an hour takes time.
Ordinary difficulty
Steps of cooking fish in iron pot in hometown
1
Prepare pork belly, diced red pepper and coriander stalks.
2
Slaughter and clean the carp, and gently open the head and tail to draw out the fishy line. Punch a flower knife on both sides of the fish.
three
Prepare onion slices, ginger slices, garlic cloves, dried peppers and star anise.
four
Sauce: oyster sauce, Weidamei soy sauce, salt, cooking wine, soy sauce.
five
Dry the fish with kitchen paper.
six
Pat raw powder on fish
seven
Add oil to the pot, heat it to 60%, add carp, and fry on both sides with low fire until golden color.
eight
Fishing out and controlling oil
nine
Add oil to another pot, heat to 50%, add onion, ginger, garlic, dried pepper and star anise until fragrant, and add pork belly.
10
Stir-fry the pork belly over medium heat until it rolls, and pour in the sauce.
1 1
Fresh soup
12
Carp in the room will be boiled by big fire, and then braised by medium and small fire (about 13 minutes). During the period, gently shake the bottom of the pot and spoon the soup on the fish to promote the maturity of the fish.
13
Dish, sprinkle with diced red pepper and coriander stalks.