The simple method of dry-cooked fish How to cook dry-cooked fish is the most authentic?

1. Finish the fish, wash it, and make 3-5 knife marks on the belly of the fish (the knife marks should not be too deep, so as not to cut off the fish).

2. Cut the onion, slice the ginger, (cut the onion and ginger in half), put a part of the fish belly, and cut the pork belly into minced meat.

3. Prepare oil, sugar, soy sauce, rice wine and bean paste.

4. Wash the pan first, dry the pan and spoon with a dry cloth, then light the fire, heat the pan first, add three tablespoons of oil, put the fish in when the oil is seven minutes hot, and slowly pour the hot oil on the fish with a spoon (let the fish move in the oil pan when frying to prevent touching the pan). When the fish is crisp, take it out and pour the oil out of the pot for later use.

5. Take a little oil from the freshly fried fish, put it in the pot, add onion and ginger, stir-fry until fragrant, then add bean sprouts, stir-fry for two or three times, add the prepared pork belly powder, stir-fry until cooked, add bean paste, add a little soy sauce and water, stir-fry constantly, add water, add fish when bubbles appear in the pot, add water, and slowly add rice wine.

6. plates