Coincidentally, my mother is also from Sichuan (she used to be a chef in the factory canteen for ten years). I think she must know the way, and when she came back to inquire, she did. After being taught by my mother, I can make it very delicious now! Now let's take a look at the way this dish is cooked.
First of all, the materials we need to prepare are: carp 1 strip, pork belly is about 70 to 80 grams, and Jiang Mo, minced garlic and chopped green onion are appropriate.
Seasoning: a small spoon of Pixian bean paste, a little cooking wine, vinegar, soy sauce, salt and chicken essence, and dried Chili.
Practice: 1. Wash the carp after slaughter, then change the cross knives on both sides of the fish with a knife, then apply a little salt and a little cooking wine, and marinate for ten to fifteen minutes; Wash the pork belly and cut it into cubes.
2. Heat the oil in a hot pan, fry the carp until both sides are yellow, and remove the oil control.
3. Heat the oil in the pan, stir-fry the diced pork evenly, stir-fry the red oil in Pixian bean paste, stir-fry the dried Chili, half chopped green onion, Jiang Mo and minced garlic until fragrant, stir-fry the cooking wine and soy sauce evenly, and add carp. Pour in clear water to drown the fish, boil it over high fire, and then add sugar, salt and chicken essence to taste; Then reduce the heat, and when the fish is cooked, take it out of the pot and put it on a plate, leaving the juice in the pot.
4. Continue to cook the soup with low fire and stir it with a shovel. When the fish juice becomes thick, pour in cooking oil and vinegar, then pour it on the fish and sprinkle the remaining chopped green onion.
The key point of cooking this dish: Step 3 is very important to master the heat. First, simmer slowly with a small fire, not with a big fire, otherwise it will be easy to boil and burn. Also pay attention to the heat when frying fish!