food

Ingredients: mackerel 520g, potato 350g, auricularia 60g, bacon 50g, carrot 1 root, garlic 1 root, onion 1 root and ginger 8g.

Accessories: oil, salt, rice wine 1 spoon, 2g sugar, 5g soy sauce.

step

1. First, remove the gills of mackerel, remove the internal organs by laparotomy, and all the black membranes in the belly must be removed. Then rinse it for later use.

2. Peel the garlic, cut the onion into large sections, shred the ginger and slice the bacon.

3. Peel the potatoes and cut them into small pieces, cut the carrots into small hob pieces, and tear the soaked fungus into small flowers.

4. Take a wok, pour oil into the wok, warm the ginger and fish, turn over while frying, and put the bacon in the wok.

5. Stir-fry bacon and add onions and garlic.

6. Put 1 tablespoon rice wine, 2g sugar, 5g soy sauce and a little salt.

Note: This kind of bacon is slightly salty, so be careful with salt.

7. Cover the pot with appropriate amount of water and cook for 5- 10 minutes.

8. Then put the potatoes and the soaked fungus into the pot, cover the pot and cook.

9. When potatoes are still difficult to cook, carrots will continue to be covered and stewed until they are all cooked. When there is a small amount of juice left, they can be put on the plate.

10. Finally, you can add nine layers of pagoda leaves to make it more fragrant.