The ingredients: 30 grams of fat pork, 20 grams of lean pork. Seasonings: 30 grams of soy sauce, soy sauce 20 grams, 10 grams of vinegar, 10 grams of sugar, 10 grams of cooking wine, 3 grams of monosodium glutamate (MSG), 100 grams of chicken broth, 220 grams of oil (50 grams of oil), 8 grams of green onions, 10 grams of ginger, 10 grams of garlic.
Making: ① Remove the fish scales, gills, fins, internal organs, wash the fish, cut some knives neatly on both sides of the fish body, the depth should not reach the bone. Onion, ginger, garlic cut into minced. Pork cut into 0.5 cm square dice. ② frying pan on the fire, add 200 grams of oil, when hot, the fish into the deep-fried two times, so that the body of the water is basically out of the net, deep-fried into a golden brown. Put the fish on a plate and set aside. ③ pot of oil 20 grams, add diced meat stir-fried, under the bean paste stir-fried flavor, and then into the green onion 5 grams, ginger, garlic slightly fried, add chicken broth, soy sauce, vinegar, cooking wine, monosodium glutamate, sugar, the fish into the pot after the change to a small fire for 20 minutes, the middle of the fish will be flipped a few times, so that it is flavorful, cooked into the plate; and then put the pot on the fire, will be the juice collection of thick, poured over the fish, sprinkle with green onions can be. Note: This dish is Sichuan style, salty, fresh and spicy tender, golden red color. Cooking to make the fish will juice into the body, so that the flavor is thick, can also be used for a longer period of time to burn. To cite a three: you will use the main ingredients, change to use other fish, can also be made with this method. This is the practice of braised fish.