1, the live sturgeon scrape the skin, pull out the viscera and gills, wash. In the fish body on both sides of the diagonal straight knife, with fine salt marinade. Production materials (12) 2, pork fat and lean meat shredded, bok choy cut section. 3, frying pan with peanut oil, medium heat to 60% hot (about 150 ℃), with green onions, ginger slices bias fry a few times, pour the shredded meat bias to break the blood, put into the wine, vinegar, add soy sauce, broth, refined salt burned to a boil, will be the fish into the pot on a low flame simmering 20 minutes, sprinkled with bok choy, green garlic, drizzled with sesame oil Sheng Tang plate that is

Method 2

1, wash rifted sturgeon, add 1/ Add 1/3 tablespoon of salt and mix well. Stuff ginger into the fish's belly and marinate for 15 minutes. 2: Cut green and red bell peppers into chunks and chop cilantro. Peel potatoes, cook in boiling water for 10 minutes, drain in cold water, and cut into chunks. 3, first use kitchen paper to absorb the water on the fish, and then pat on a layer of dry flour to be used. 4: Heat 5 tablespoons of oil in a pan, add sturgeon and sauté over medium heat until golden brown on both sides, then drain. 5, take a frying pan, heat 2 tablespoons of oil, sauté chopped green onion and garlic, ginger and star anise, add 1 tablespoon of Pixian bean paste and stir-fry, pour in green and red peppers and potatoes and stir-fry for 1 minute. 6: Inject 1/2 cup stock, add 1/2 tablespoon sugar and 1/3 tablespoon chicken powder to taste. Add sturgeon and gently stir to coat fish with sauce. 7: Cover and bring to a boil over high heat, reduce heat and simmer for 5 minutes, sprinkle with chopped parsley.