A) Ingredients:
Fish, wine, onion, garlic, chili lard, seasoning a little.
Practice:
1. Wash the fish, cut into pieces;
2. Into the hot frying pan first frying until the fish skin is yellow see hard, fish out.
3. Add cooked lard, wine onions, garlic, chili peppers, seasoning stir-fry in the pot, and then put the meat broth to boil, put the fish in. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish block, that is.
Two) oil burning blue smoke, down into the ingredients stir-fried incense, the fire can not be too big, the main thing is to stir-fry flavor, such as onion and garlic yellow when you can fish out the ingredients to be used, the red pepper special attention can not be fried black, that is not good.
The rest of the oil is used to fry the fish! The oil temperature of 6 points can be, both sides of the light yellow on it, can also be slightly fried older!
Turn the fish carefully, break the pan, and then you can put a small bowl of water (family does not have stock) to start cooking - restaurants in the fire oil, people even cook all the oil, the family will use their own practice!
After the water boils, add the most important yellow wine + soy sauce, is a step to remove the fishy seasoning coloring! Into the previous ingredients together to burn, soup into a little salt, to consider the amount of oh, because soy sauce is also salty, and later to add sauce, including the fish itself as well as flavored! Keep pouring the juice on the fish, to ensure even heat! Add a tablespoon of Pixian bean paste, this is my favorite thing, burn a little, the fish is cooked, time is easy to destroy the shape!
There's still some soup in the pot! The essence is there! Add a little sugar and vinegar, miso, mix up a bottom bowl of water starch, add to the pot, bring to a boil over high heat, stir quickly to combine, and rise when it's a little sticky!
The final process - pour the soup! How much juice you grasp, less too dry, more flavorless!