In the process of half fried, the old spoon was continuously scooped up with the oil inside on the fish, so that the epidermis on the surface of the fish meat tightened.

"Different from the fried fish, it does not need to be flipped. It mainly rely on oil to heat it. When fried until the golden pins on both sides, you can remove it. During the fried process, if there are some places, it is slightly burnt.

It doesn't matter. "

After frying the fish, the old spatula and a colander were used to remove the fish control, and then the oil in the pot was poured out of the pot, leaving only a base oil, and then the pork belly just put it in it to stir fry.

After the oil in the meat is fried mostly, the aging will directly put the minced garlic, ginger and pepper into it and continue to fry.

In the process of stir -fry, the fragrance of the meat is also mixed with the flavor of the seasoning.

Immediately after the old age, the pickled pepper and bean sauce were put in, and the red oil was fried. When the punch peppers started to whiten, the old soup was poured into the soup and poured into it.

"Generally speaking, you can add a pound of fish to a pound and a half pound of water, but not only Xie Yu, others must also remember that we must use water when cooking.

It doesn't matter if you eat it, but when you cook outside, you must not do the raw water flowing from the water pipe. "

"Know Master." Everyone nodded together.

"After that, you must also be optimistic. After mixing the water, add the water, cooking wine, salt, chicken essence and vinegar when the water inside is boiled, but this time the vinegar does not need to be too much because this is the first pot.

Mid -vinegar is mainly to remove fishy freshness. As for the type of vinegar, you can use our Poenon vinegar here.

After putting these spices, you can slowly collect the juice with low heat. During the juice process, you must use a spoon to continuously pour the soup on the fish.

When pouring juice, the seasonings of pepper, minced garlic, minced ginger, etc. will also fall on the fish, so that when the guests eat, each bite will be very delicious, and there are white and red embellishment on it.

It looks good too. "

Finally, the lid was covered.

Start waiting.

About seven or eight minutes later, the old man opened the lid, turned the fish and continued to pour for a while.

When the fish is almost the same, the fish is removed with a colander, and then directed Xie Yu to put the previously prepared seven -star pepper, Chaotian pepper, and the onion segment with long fingers in it.

After simply frying a few times, I went down the MSG and continued to adjust the taste. At this time, the old chopsticks tasted it. After I felt that the taste was okay, I reached out and grabbed a handful of garlic seedlings into the pot.

Half -circle pot vinegar.

Under the high temperature of the pot, the vinegar smell quickly volatilized, and finally left only the fragrance.

Just this step of soup is fine.

Finally, the old age was placed in the plate, picked up the wok and poured the soup inside evenly on the fish.
Chapter completed!