One,
1, raw materials:
500g of small yellow-hot diced fish, 75g of pork belly, farmyard noodle sauce (a kind of sweet noodle sauce sold in shopping malls)100g of seasoning salt, 5g of chicken essence, 3g of white sugar, 5g of rice wine, 50g of edible oil and pickled fish hot pot 1000.
2. Method of making
Wash the fish in a 40% hot pot, fry it with slow fire and pick it up. Cut the pork belly into small pieces with a thickness of 1 cm.
2. Add a small amount of oil into the pot, put it into the pot with diced pork belly when it is heated to 50%, then add onion, ginger, rice wine, salt, white sugar, chicken essence, farmyard noodle sauce and fried fish, then add about 800g of pickled fish hot pot, simmer for 30 minutes and then simmer for 30 minutes.
Second,
Process:
Add more oil to the pan, bring the oil to a boil, and pour in the onion, garlic and pepper to stir fry until fragrant.
Pour into half a bag of fragrant sauce and stir-fry until fragrant.
Stir-fry the sauce and pour it into the water. When the water boils, pour it into the fish. The water needs to exceed the fish.
Add pepper powder, a little soy sauce, appropriate rice wine and a little thick.
Third,
1, materials
25 pieces of minced onion and garlic for small crucian carp are appropriate (a little more is ok) and 6 pieces of dried Chili sauce 1 bag of soy sauce are appropriate.
Appropriate rice wine and pepper powder
2. Practice
All condiments are prepared in advance.
Add more oil to the pan, bring the oil to a boil, and pour in the onion, garlic and pepper to stir fry until fragrant.
Pour into half a bag of fragrant sauce and stir-fry until fragrant.
Stir-fry the sauce and pour it into the water. When the water boils, pour it into the fish. The water needs to exceed the fish.
Add pepper powder, a little soy sauce, appropriate rice wine and a little thick.
Stew with low fire cover and cover, and finally collect the soup and get out of the pot. It's a great thing.
3. Tips
It is best to use northeast soy sauce, but if it is not, use Xiangqi sauce instead;
Vinegar is used to soften fishbones.
Fourth,
Main ingredients: fresh crucian carp 1 strip (about 500g), 200g white sugar.
0.5 tablespoon of soy sauce, 3 slices of ginger, 3 tablespoons of vinegar, 800g of cooking oil (consumption 50g).
Practice: 1. Clean the fish, remove scales and gills, remove internal organs, and cut into blocks.
2. Put the cooking oil in the pot, and when it is 80% hot, put the fish in the pot and fry it. When both sides are fried yellow (no need to be too burnt), fish them out and control the net oil.
3. Pour the pan dry, add the fried fish, soy sauce, white sugar, ginger and vinegar, boil it on the stove fire, and simmer it with low heat until the soup is dry.