Silver carp 800g

Douban Chili sauce 1 tablespoon

Potatoes 1

Onion 1

Count the garlic cloves (you can add more if you like)

A few slices of ginger

Green garlic 1 root

1 dried red pepper

Douchi sauce 1/2 tbsp

1 tablespoon soy sauce

Cooking wine 1 tablespoon

1/2 teaspoons of sugar

1 tablespoon China white wine

The practice of dry pot fish?

Cut silver carp in half along the spine, and then change the knife into pieces; Don't cut the fish pieces too small, otherwise the fish will break easily;

Potatoes and onions are processed into pieces separately, and the side dishes are not limited to these two kinds. You can put whatever you like or like. Cut green garlic and dried red pepper into sections;

Heat a wok, add a spoonful of oil, pour in garlic cloves, onions and potato pieces, fry on low heat until the garlic cloves and onions are soft, and the potato pieces are slightly burnt to about half-cooked, and pour into the bottom of the prepared casserole;

Stir-fry ginger slices in the oil pan again, add fish pieces and stir-fry until the surface is slightly burnt (the oil on the fish pieces has the function of removing fishy smell), and add cooking wine, douban hot sauce and lobster sauce to stir well;

Transfer the fish pieces to the casserole and pour them on the bottom side dish, sprinkle with dried red pepper segments, drizzle with soy sauce and a little white sugar, cover the casserole, and cook for about 10 minute with low and medium fire (two rounds of mung bean fire);

Open the lid, sprinkle with green garlic, cover it again, pour a spoonful of white wine along the gap of the casserole lid, turn off the fire after 1 minute, open the casserole lid, and the aroma is overflowing. ...