Cargill fish 1 strip

Pork stuffing 1 bowl

Lentinus edodes 1 bar

seasoning

salad oil

of appropriate amount

salt

of appropriate amount

scallion

of appropriate amount

ginger

of appropriate amount

garlic

of appropriate amount

dry red pepper

of appropriate amount

cooking wine

of appropriate amount

light soy sauce

of appropriate amount

dark soy sauce

of appropriate amount

sesame oil

of appropriate amount

The practice of poached jiaji fish

Material assembly drawing:

1. Add a teaspoon of soy sauce, a little cooking wine, a little salt, a teaspoon of oil and half a teaspoon of sesame oil to the pork stuffing, stir well and marinate for 10 minute.

2. Slice garlic, cut some onion and ginger into powder, shred the rest onion and ginger, and dice mushrooms for later use. Add minced onion and ginger into the pork stuffing, add mushrooms and stir well.

3. Scrape the scales of Cargill fish, gut it, remove the internal organs, clean it, and then sprinkle a spoonful of salt for half an hour.

4. Fill the pork stuffing into the belly of pickled Cargill fish, and then sew it with needle and thread to restore the integrity of the fish.

5. Put a proper amount of oil in the pot. When the oil is hot, stir-fry the pepper slices and garlic slices in the pot, fry the fish on both sides, add half a pot of boiling water, add a spoonful of white wine, add a proper amount of soy sauce for coloring, sprinkle with shredded ginger, cover the pot and simmer for 30 minutes.

6. Then add chopped green onion and simmer for 10 minute until the soup in the pot is tightened, then turn off the heat.