material

One pomfret (about 300g)

scallion

ginger

garlic

coriander

eight angles

Sichuan pepper

Practice steps

1, pomfret, gills, viscera, washing, diagonal checkered flower knife? Scallion and ginger slices? A spoonful of salt? Marinate with a spoonful of cooking wine 15 minutes.

2. Heat oil in a pan, stir-fry pork belly with lard (lard can be used directly), stir-fry star anise, pepper, onion, ginger and garlic, add two spoonfuls of soy sauce and stir-fry until fragrant, add half a bowl of clear water and add pomfret, and then? A spoonful of balsamic vinegar? A spoonful of cooking wine? Half a spoonful of sugar? Season with a spoonful of oyster sauce, and cook until the soup is thick, then filter the soup, pour it on the fish, sprinkle with chopped green onion, and the parsley section can be started!