Cooking Steps

1. 

   Step1:Chop horseshoe, mushroom and pickled orange peel. Mash roasted peeled peanut

2. 

   Step2:Put the peanuts in the oven and bake them at 150 ℃ for 15 minutes or fry them in a small pot and peel them off

3. 

   Step3:Orange peel is soaked in warm water 15 minutes in advance. Remove the bitter white soil and then chop it up

4. 

   Step4:Fresh dace. Scrape scales, remove internal organs and wash. Then peel, remove bones, remove skin and remove bones. A knife should be cut inside the belly of the fish. But do not cut off the skin of the fish. Then use the belly of the fish to tear off the skin on both sides

5. 

   Step5:After tearing off the skin, cut the fish head and tail. Take out the dace mea

6. 

   Step6:Fish meat under the slice. Cut into fish slices and chop them up. Add a little salt, pepper, peanut oil and ginger. Remove the smell of onion and coriander and improve the taste. Chop until the fish meat is delicate and gelatinous

7. 

   Step7:Minced dace is smooth. Add minced pork, diced mushroom, horseshoe, peanuts and tangerine peel. Season with a little salt, pepper and peanut oil. Stir clockwise and evenl

8. 

   Step8:Put the meat stuffing into the fish maw until it is 8 points ful

9. 

   Step9:Don't fill it too full. It will break the skin when frying fish

10. 

    Step10:Do not stick hot oil in the pot. Put in the well brewed dace and fry it slowly over low heat until it is golden and ripe. Sprinkle with scallion and coriander

11. 

    Step11:Heat oil again. Stir fry ginger and garlic. Add black bean and stir. Add 10g oyster sauce, 15g soy sauce, a little salt and sugar to taste. Then pour in water and boil. Finally, thicken the sauce with small heat until thick. Then pour it out of the pot and pour it on the dace