Materials

1 piece of preserved fish, 20 peppercorns, 1 small piece of cinnamon, 1 small green onion, 5 teaspoons of corn starch, 100 ml of cold water, 400 ml of boiled water, 3 tablespoons of braised soy sauce

Methods

1. preserved fish defrosted at room temperature, chopped into chunks

2. cinnamon washed, green onion cut into small pieces

3. Boil water in a pot, add the preserved fish when the water boils, cook for about 5 minutes, and then drain the water

4. Add cold water to the starch, and stir it into thick water starch

5. Put the preserved fish into the water starch, and then coat both sides with a layer of water starch

6. Pour oil into the pot, heat it up over high heat, and then put the preserved fish into the pot when the oil is hot

7. Golden, put pepper, cinnamon fried

8. Pour into the braised soy sauce

9. Pour into the boiling water, stir well, high heat boil, turn to medium heat to cook until the soup gradually closed, re-open the high heat to collect the juice can be