Then cover the lid and let the fish marinate in the basin for ten minutes.

Take advantage of this time to prepare all the ingredients you are going to use.

Cut the fatter pork belly into pieces the size of pomegranate seeds, mince the ginger and garlic, chop the bean paste into a puree, wash and chop the bean sprouts, and then cut into diced bamboo shoots, diced pickled peppers, green onions and other ingredients.

In the traditional way, no salt is added to dry-roasted fish, and the saltiness mainly comes from bean paste and bean sprouts.

The so-called bean sprouts are green vegetables pickled with salt, similar to mustard mustard, plum vegetables, radish leaves and other dishes. They are pickled dishes that are indispensable throughout the year in Sichuan and Chongqing.

The classic Sichuan style Yibin noodles, as well as the salty braised pork belly with a taste and texture that is not inferior to that of braised pork with plum vegetables, etc., are all inseparable from the blessing of bean sprouts.

Everything is ready and the fish is almost marinated.

Start making.

Lin Xu removed all the green onion and ginger from the fish, then heated the pan with oil. The amount of oil should be slightly more.

When the oil is 80% hot, add the carp.

There is no need to turn the carp after it is put into the pot, and it is fried in high temperature, so that the surface of the carp will be fried quickly and the skin will not be broken.

On the contrary, if you flip it as soon as you put it in the pan, the fish will definitely stick to the pan.

After frying for a while, gently shake the wok. When the pan can shake, it means that the bottom of the fish has been fried and can be turned over.

Fry both sides and take them out to control the oil.

Put the oil pan back on the stove, pour in a frying spoon of cooking oil, when the oil is hot, add the pork belly and stir-fry over low heat to bring out the aroma and fat of the minced meat.

Then add the bean paste and stir-fry to release the aroma and red oil.

When the frying is almost done, add minced ginger, garlic, diced pickled peppers and bean sprouts, and continue to stir-fry to let the fish have a base flavor.

After all the aroma comes out, add a small spoonful of pepper, then pour in light and dark soy sauce to add a base color to the soup in the pot.

Bring the fire to a boil, put the fried fish into the pot, pour in the pork bone stock that covers half of the fish body, and start cooking.

When cooking, use a spoon to continuously scoop up the soup from the pot and pour it on the fish, so that the flavor of the soup can be completely immersed into the fish.

"Wow, it smells so good!"

"That's right, I didn't expect to be able to smell the aroma of roasted fish at the door of the kitchen. This is so exciting!"

"I'll take two more bites later, and whoever competes with me will lose a cup size!"

"..."

At the door, Zeng Xiaoqi and the others smelled the aroma wafting from the kitchen. They didn't even bother to eat the dried fish, for fear that they wouldn't be able to eat the dried and roasted fish later.

They took their mobile phones to search for nearby properties, and suddenly saw a penthouse duplex that was for sale.

"Hey, this house looks nice..."

——————

As soon as the updated chapter was released last night, I found that the group manager [Meng Chihao] rewarded me with another 50,000 book coins and became the top brother of this book. Thank you very much for the reward. I will update chapter 1. This chapter has 5300 words. Please

Monthly tickets, brothers, if it exceeds 1,000, keep adding more updates!
Chapter completed!