Ingredients

5 pieces (about 2.5 kg) of fish with partial mouth and appropriate amount of pork belly.

Proper amount of garlic bolting

ingredients

Appropriate amount of onion and garlic

4-5 slices of ginger and appropriate amount of soy sauce.

Proper amount of cooking wine and salt

Proper amount of vegetable oil

1. The phosphorus on the fish is scraped off with a knife. There are not many scales in this fish, so a little scraping is enough; Dig the stomach and intestines, and rinse under running water;

2. Shred onion, sliced garlic, sliced ginger, cleaned garlic bolts, and cut into sections for later use;

3. Add an appropriate amount of vegetable oil into the pot, add garlic, onion and ginger when it is slightly hot, stir-fry the fragrance, add pork belly, stir-fry the oil, pour in soy sauce, boil it, and add an appropriate amount of water;

4. Bring the whole fish to a boil over high fire, and don't turn it over after putting it in. Pour in a proper amount of cooking wine to remove the fishy smell, cover the lid, bring it to a boil over high fire, turn to medium heat after boiling, and stew for 15 minutes; /kloc-after 0/5 minutes, put the garlic shoots on top of the fish, don't turn the pot over, cover it, and continue to stew for 5 minutes. You can taste the garlic shoots with the cover open, season with salt when it is almost ripe, and serve it out after it tastes;

5. With a bowl of rice and fish soup, there are both fish and vegetables. You can get a meal with this dish.