The chef of Huaiyang cuisine teaches you the pickles and peanuts that Taizhou people usually like to eat, and the small fish is really grounded.

Materials:

650g of small fish, 50g of river shrimp, 0/00g of peanuts, 0/20g of pickles, 0/0g of onion, 0/5g of garlic, 0/5g of ginger/kloc.

Seasoning:

Rapeseed oil150g, white wine 8g, soy sauce 35g, soy sauce 20g, dried pepper 5g, white pepper 2g, salt 2g, white sugar 3g and aged vinegar 5g.

Practice:

1. Soak peanuts in boiling water first;

2. Then squeeze out the intestines of the small fish;

3. Grab the scales of the small fish and wash them with clear water for later use;

4. Clean the shrimps;

5. Clean the pickles;

6. Chop the pickles into knives;

7. Ginger is smashed and chopped;

8. The garlic is smashed and chopped;

9. Cut the shallots for later use;

10. Wash the soaked peanuts;

1 1. Heat the pan and add 50g of rapeseed oil;

12. Stir-fry pickles in the pot;

13. Stir-dry pickles and put them out for later use;

14. Heat the pot again and add a little rapeseed oil;

15. Put the small fish into the pot and fry it slightly;

16. Add onion, ginger and garlic;

17. Turn the small fish over and fry the other side;

18. Cook a little white wine;

19. Transfer in soy sauce and soy sauce respectively;

20. Add the right amount of boiling water;

2 1. Put 5g dried chili segments;

22. Add a little white pepper;

23. Transfer 2 grams of salt and 3 grams of sugar respectively;

24. Put peanuts and pickles into the pot;

25. Add a little old vinegar;

26. Cover and turn to low heat for 8 ~10 minutes;

27. Put the shrimps in the pot and cook for1~ 2 minutes;

28. Put the pan into the plate.