600g grass carp, pork belly10g, 50g onion, ginger and garlic, appropriate amount of winter bamboo shoots, 0/0g coriander/kloc-0, 0g salt10g sugar10g monosodium glutamate, 5g rice vinegar10g soy sauce, etc.

Method step

1. Wash onion, ginger and garlic, slice onion and ginger, dice garlic, wash coriander and cut into sections;

2. Wash and slice winter bamboo shoots, slice pork belly for later use, and wash grass carp and cut its head quickly;

3. Marinate the fish pieces with salt 5g, monosodium glutamate 2g, onion ginger 10g, pepper 5g, cooking wine 10g and starch10min;

4. Put a proper amount of oil into the pot, heat and simmer, then fry the marinated fish pieces until the oil is tender, and control the oil for later use;

5. Heat 15g oil in the pan, add onion, ginger and garlic to saute until fragrant, then add pork belly and stir-fry until the meat changes color, and add 1000g water;

6. Add soy sauce 10g, light soy sauce 10g, pepper 5g, monosodium glutamate 5g, sugar 10g, vinegar 10g, and then boil over high fire;

7. Add winter bamboo shoots, simmer the fried fish pieces with medium heat 10 minutes for 8 minutes, then collect the juice and sprinkle with some coriander.