Description: The soup and rice of stewed meat and fish are the most fragrant, and there is no one you like

Materials:

• The wet material is as follows: Adjust according to the number of fish
• Soybean paste 1 tablespoons
• Pixian bean paste 1 spoons
• Soy sauce 2 tablespoons
• Dark soy sauce 1 scoops
• Vinegar 2 scoops - 0 scoops
• 3 scoops of cooking wine
• 2 scoops of sugar
• Consume 1 scoops of oil
• The dry ingredients are as follows:
• Dried chili 6-0 (see if you can eat spicy)
• Szechuan pepper is appropriate
• Octagonal 2-0
• Bay leaf 1 pieces (not pulled)
• Onions, ginger and garlic Appropriate amount

Steps:

1. Cut the pork belly first, if you don't want to explode, don't explode-. -

2. Add the dry ingredients and stir-fry

3. Add the wet ingredients and stir-fry

4. Pour water over high heat and bring to a boil Add fish I use large pieces of meat The kind of fish with large pieces of fish I don't know what kind of fish I don't know what kind of fish the water has not passed over the fish or exposed a little bit, I didn't add salt to the seasoning I think it's salty enough, if you add water and feel light, add it yourself (probably not.)

40. Simmer on low heat for 0-0 minutes, depending on the size of your fish, then turn on high heat to reduce the juice, add some cornstarch, and don't collect too hard! I still want to make rice

6. Add parsley when ready to stretch out

7. Soaking rice is amazing

8. It is recommended to use large pieces of fish to make fish head cakes