Braised fish belly with black bean sauce(dou chi shao yu nan )

Braised fish belly with black bean sauce

Introduction:

"I bought some fish belly in the supermarket. It is not only economical and easy to make, but also has no small spines. It is easy to cook and suitable for the elderly and children. Auricularia auricula is the "scavenger" of intestines, and it is full of taste. Cooking with fish soup increases the delicious taste

Production steps:

Step 1: wash the fish belly and cut it into pieces.

Step 2: soak and wash Auricularia auricula. Cut green onion, ginger and garlic into slices.

Step 3: add the bottom oil in the pot, stir fry the ingredients, Chinese prickly ash, cinnamon and two cloves until fragrant.

Step 4: add the Douchi and stir fry until fragrant.

Step 5: stir fry onion, ginger and garlic until fragrant.

Step 6: stir fry with fish belly.

Step 7: add cooking wine, vinegar, soy sauce and soy sauce to the pot.

Step 8: add sugar and stir fry for a while.

Step 9: put the soaked fungus into the pot.

Step 10: add boiling water to simmer for 15 minutes, and then collect the juice over high heat.

Materials required:

Fish belly: 1000g

Auricularia auricula: 50g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: moderate

Soy sauce: right amount

Large material: small amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Clove: right amount

Douchi: right amount

Note: because Douchi itself is salty, so salt should be added less to avoid being too salty.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dou Chi Shao Yu Nan