2. Ingredients: 50 grams of mustard tuber, mushrooms, winter bamboo shoots and peas, 0/00 gram of pork belly powder/kloc-,half root of onion, 2 slices of ginger and 3 cloves of garlic;
3. Seasoning: Pixian bean paste 1+1 2 tbsp, cooking wine 2 tbsp, soy sauce 1/2 tbsp, soy sauce 1/2 tbsp, white pepper 1/4 tbsp, water.
4, fish scales, internal organs, and the surface is marked with a diagonal knife. 1/4 tsp salt, rub it evenly in your hand and apply it to the surface and stomach of the fish.
5, onion cut into chopped green onion, ginger and garlic minced. Dice mustard tuber, winter bamboo shoots and mushrooms for later use.
6. Put a layer of powder on both sides of the fish.
7. After heating the oil in the pot, add the fish and fry until golden on both sides.
8, put a little oil in the pot, first add minced meat and stir-fry until the oil comes out, then add chopped onion, ginger and garlic and stir-fry.
9. Add diced mushrooms, diced bamboo shoots, diced mustard tuber and peas and stir well.
10, add bean paste and stir-fry red oil.
1 1, add water, soy sauce, soy sauce, cooking wine, white pepper, sugar and balsamic vinegar to boil.
12, add the fried fish and simmer for 20 minutes. You can turn the fish over once in the middle and cook until there is a small amount of soup left.