Making ingredients: 75g of crucian carp, 5g of pork, 7g of fermented soybean, 25g of cooking wine, 1g of soy sauce, 5g of refined salt, 2g of fresh soup, 7g of sugar

Making process

1. Remove scales, gills and viscera from fresh crucian carp, clean it, and then fry it in the oil pan for later use.

2. Chop pork and Tongchuan lobster sauce together into powder. Heat the oil in the wok, add the chopped meat and stir-fry until it is scattered, add cooking wine, refined salt, white sugar, soy sauce and fresh soup to dry, and skim off the foam. Add the fried crucian carp, cook for 1 minutes, then simmer with low fire until the fish with thick juice is cooked, take out the pan and let it cool for later use.

3.

Cut the cool fish into tiles, put them on a plate, and serve with the remaining juice.

Method 2

Ingredients: 9g of herring

Seasoning: 5g of yellow rice wine, 5g of lobster sauce, 4g of salt, 5g of shallot, 5g of soy sauce, 5g of ginger, 2g of white sugar

Pepper (red, sharp and dried), 4g of monosodium glutamate, 4g of sesame oil, 25g of peanut oil and 7g of appropriate amount

Production process

1.

2. Add refined salt, yellow wine, onion and ginger slices into the fish, mix well and marinate for 2 hours to taste; 3. Put the dried lobster sauce into a bowl, add warm water, soak for about half an hour, remove impurities and wash;

4. Put dried chili granules on the washed lobster sauce, put it in a cage, steam it for 1 hour, and take it out for later use;

5. Put the wok on a high fire, add peanut oil and heat it to 7% or 8%, then add the marinated fish pieces and fry them until golden brown, then take out and drain the oil;

6. Stir-fry the onion and ginger slices in the pot, add the fish pieces, add 2ml of chicken soup, white sugar, salt and lobster sauce, and cook them together;

7. After boiling, switch to low heat until the fish pieces are soft and waxy. When the juice is thick, add monosodium glutamate, balsamic vinegar and sesame oil, and serve.