Cooking Steps

1. 

   Step1:Wash the Longley, cut into thin slices (thin as possible, for the convenience of cutting into strips or blocks), marinate - put a little salt, cooking wine (must be less, otherwise it is easy to have the smell of wine. The fishy smell of Longley is not heavy), a little white vinegar, starch, mix the above materials and marinate aside.

2. 

   Step2:Put lard in the pot. When the oil is hot, remember to turn off the fire and sauerkraut (otherwise, sauerkraut is easy to paste and splash oil everywhere. It's easy to get hurt.) . do not stir fry at first. When the oil is no longer splashed around, turn it over slowly and turn on the small fire at the same time.

3. 

   Step3:Fry the pickled vegetables until they are flat (in order to burst the sour taste of pickled vegetables, they can be dried). Put in half of the cut peppers (the peppers are cut into thin circles). This step should be fast. Avoid the peppers being fried and pasted.

4. 

   Step4:Add a proper amount of water. Then put the remaining peppers into the pot (can increase the color value and green pepper flavor). When the water is boiled, turn down the heat and start to flavor. First taste the soup taste. Generally, it is not salty enough and not sour enough. At this time, put some salt, white vinegar and sugar to taste. If there is a surplus of pickles, you can put some pickles that have not been stir fried.

5. 

   Step5:When the seasoning is finished, turn on the heat. Put in the dragonfish. Pay attention not to stir it at first. Cook it for about half a minute, then stir it carefully with a spoon. Cook it for another minute, then you can start the pot (dragonfish is easy to cook).