The earthen pot fish can better preserve the delicious taste of the fish meat, and the fish cooked in the earthen pot is more tender. However, we all know that the most important thing about earthen pot fish is the use of various seasonings, which will make the taste purer, and you can see the specific preparation method below.

First, the materials:

Pomfret 1 piece 500 grams (other fish of the same weight can be used) Scallion 5 roots Garlic 12 cloves, ginger 1 large piece Salt in appropriate amount Chopped chili 3 tablespoons (Hunan production) Black pepper 1 teaspoon Oyster sauce 1 tablespoon Soy sauce 1 tablespoon Peanut oil 3 tablespoons Sesame oil 1 tablespoon Cooking wine 1 tablespoon

Preparation method:

1. Prepare the main ingredients, wash the fish and scallions, chop 1/4 of the ginger and 3/4 into slices, and cut the scallions into long segments.

2. Cut the pomfret into pieces, place them in a large bowl, add ginger juice, oyster sauce, soy sauce, black pepper, cooking wine, a moderate amount of salt, and mix well, marinate for 20 to 30 minutes.

3. Heat the earthen pot that can be dry-fried over low heat, add oil, and then stir-fry the ginger slices and garlic until fragrant.

4. Add scallions and mix well, then lay it flat.

5. Lay the small pieces of fish flat on the scallions, ginger, and garlic, and place the large pieces of fish diagonally on top (without overlapping), and evenly pour the chopped chili oil, cover the lid, turn the heat to medium and cook until it sizzles (about 1 minute), then turn the heat to low and cook for 4 minutes, turn off the heat.

6. Open the lid, evenly drizzle some sesame oil, sprinkle with scallions, and it’s ready.

Second, the method

Erhai bowfish..1000 grams Bok choy heart…100 grams Dried squid….50 grams Water-sprouted玉兰片..40 grams

Dried sea cucumber….30 grams Scallion……10 grams Dried tendons….40 grams Ginger……20 grams Dried mushrooms….40 grams

Fine salt…20 grams Tofu…30 grams Pepper powder….3 grams Ham slices….30 grams

Monosodium glutamate…2 grams Gold hooks…..20 grams Stock…..1500 grams Red carrot…40 grams Sesame oil….20 grams

1. Remove the scales, gills, and internal organs of the live bowfish, wash it, cut it into three pieces, and season the fish body with 7 grams of fine salt. Cut the tofu into cubes of 3 cm in length and place them in boiling water to blanch and drain the water. Cut the ham, sea cucumber, squid, red carrot, and bok choy into slices, and chop the scallions and ginger into threads.

2. Take an empty earthen pot that can hold two kilograms, place it on a high heat, and the higher the temperature, the better.