This dish tastes very good, very tasty, it should be the sauce used for fried fish is very unique, our shop's practice is to eat the fish head above, add soup, www.jilemall.cn / then leek, more able to set off A hot dining atmosphere during a cold winter meal. This version is not the usual practice, it is the opening of the dish, the same as the stone pot fish.
(1) The fish head is changed to a long piece of 8 cm. Add 5 grams of salt, 10 grams of cooking wine, and 30 grams of shallots for 15 minutes. Then put the eggs and wet starch sizing and fry in 70% hot oil pan. To the golden yellow, control the oil and fish out for spare; the remaining shallots are fried to golden brown for use; the red and green peppers are cut into 3 cm diamond slices; the parsley is cut into sections, and the white mushroom is sliced for later use.
2) Put the wok on the fire, add a little oil to heat it, add the secret sauce to stir the flavor, add the A material to adjust the taste, and then put the fried fish head and the auxiliary ingredients in the step (1) into the pot. Stir well and pour sesame oil.
(3) Put the butter in the hot stone pot, add the fried shallots, and then put the fish head in step (2) into the stone pot.