250g air-dried fish

Pork belly 500 grams

2 tablespoons soy sauce

1 tablespoon rock sugar

3 tablespoons yellow wine

Vinegar 1 teaspoon

3 star anise

Cinnamon 1

Homemade air-dried fish and barbecue?

Soak the air-dried fish in warm water for about 5 minutes until it becomes soft.

Soak the soft air-dried fish into pieces, wash them again, and control the moisture for later use. Blanch the pork belly for three minutes, and then cut it into cubes.

Add oil to the pot. After the oil is hot, put the fish in the pot, stir, add a spoonful of vinegar, a spoonful of sugar and a spoonful of cooking wine, cover the pot and stew for a while, then uncover the pot and collect the juice for later use.

Put the pork belly in a casserole, stir-fry slowly with low fire until the steam is removed, pour in soy sauce, and stir-fry until the color changes and the soy sauce tastes good.

Add yellow wine, rock sugar, cinnamon, star anise and water just after pork belly, bring to a boil with high fire, then turn the lid off and simmer for 30 minutes.

Put the fish in and stew for 20 minutes. Soak the fish in gravy. Then open the lid, turn it evenly, and collect the juice over high fire.

skill

1, don't put soy sauce when cooking fish, because the salty taste in braised pork is enough. In addition, this dish generally does not contain salt, and the dried fish itself is salty enough. ?

2. Air-dried fish can also be steamed and fried. If so, it is recommended not to blow it too dry. Especially dry frying, blowing for one day is enough.