Baked fish with meat
Ingredients: chaotianjiao,grass carp,pork belly,MSG,rock sugar,Jiang,garlic,yellow wine,spicy fresh
Recipe Recommendations
- grass carp a
- pork belly 500 grams
- Jiang a large piece
- garlic four-petal
- chaotianjiao appropriate amount
- yellow wine One tablespoon and twenty milliliters
- spicy fresh a small spoon
- rock sugar eight
- MSG a small spoon
- medium spice
- burn
- an hour
- simple
Steps for Baked fish with meat
1
Clean the grass carp and cut them into Mahjong sized pieces, marinate with a tablespoon of rice wine, a small spoon of salt, and a small spoon of spicy fresh food for 30 minutes.
2
Cut the pork belly into pieces about the size of fish pieces, wash and blanch with water, and take out of the pan for later use.
3
Wash the frying pan, add a little oil, add rock sugar to boil sugar color (method of boiling sugar color).
4
Boil sugar color, add pork belly and fry.
5
Until the surface is slightly charred, pour in 20 ml of rice wine, a little soy sauce, and stir well.
6
Add warm water to reach about two centimeters of pork belly, bring to a boil over high heat, turn to low heat and cook slowly.
7
When cooking the meat, prepare the ingredients again;
8
When the ingredients are ready, use a separate pan to fry the fish nuggets.
9
Fry the fish pieces until the surface is browned and then taken out of the pan. Because they need to be cooked later, it is better to fry them well. On the one hand, they are more fragrant and on the other hand, they are not easy to disperse.
10
Cook the meat until the soup begins to thicken and turn off the heat.
11
Pour out the excess oil in the pan where the fish is fried, leave a proper amount of oil, and add the pepper, garlic and ginger to stir-fry until fragrant.
12
Pour in the garlic spicy sauce and a little soy sauce, stir-fry well;
13
Pour in the fish pieces and stir well.
14
Pour the pork belly in step 10 together with the soup, turn to low heat and simmer for 20 minutes;
15
Pour in the peppers, add a little salt and MSG to taste, simmer for another five minutes to thicken the soup, and sprinkle with some minced garlic or coriander before taking out of the pan.