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.