material

Ginger slices: two pieces; Half of onion; The spoon for vinegar usually eats is half a spoon; A spoonful of soy sauce (it is best to use extremely fresh soy sauce); Appropriate amount of salt; Octagonal 1 complete plus half; Proper amount of pepper; One spoon or half a spoon of Pixian bean paste (according to the salinity of the soup); 4 cloves of garlic; A pinch of coriander; Appropriate amount of chicken essence; A fish (I usually make grass carp, but today I make snakehead).

Production step

1, wash the fish first, obliquely cut several knives on both sides, and sprinkle a little salt on the knife edge and the belly of the fish head for pickling 15 minutes.

2. Cut all kinds of seasonings for later use.

3, add oil to the pot (do not explode the pot), fry the fish until both sides are brown. Pour out the excess oil, add water to the remaining bottom oil, not too much water, just cover the fish quickly, and bring it to a boil, except for coriander, all other seasonings are put into the fire and then brought to a boil.

4. Because the fish is marinated in advance, you can temporarily stop adding salt (Pixian bean paste is also salty), instead, simmer slowly, and taste whether the soup is delicious many times in the middle (if it is not delicious, you can make it delicious by yourself according to the taste of the soup). If you feel less oil, you can pour the cooked oil poured out in front.

5, so stew for about half an hour (thousands of stewed tofu and stewed fish, stewed for a long time will be more delicious). There is not much soup, so the last step is to take the fish out of the pot: first, put the fish on the plate, sprinkle coriander on the fish, and pour the soup on the fish. When it is finished, you can eat it.