Shrimp and sea bass pot (fresh eyebrows)

Cooking Instructions

1. 1 sea bass (about 500g, cut every 2 cm on the back of the fish, do not cut off, marinate in advance with light soy sauce, cooking wine, salt, pepper, and shredded ginger for 15 minutes to remove the fishy taste);
   10 Jiwei shrimp, use a toothpick to pick out the shrimp line from the second section of the shrimp back;
   10g of green onion, ginger and garlic, half an onion, 2 millet peppers, 150g of enoki mushrooms, 50g of pork belly sliced.

   

2. Mix a bowl of sauce: chop half a head of garlic, cut the millet pepper into rings, stir-fry with hot oil, pour in a spoonful of steamed fish soy sauce, a spoonful of oyster sauce, half a spoon of dark soy sauce, three spoons of rice wine, a little chicken essence and white sugar, stir well, you can use chopsticks to dip a little sauce to taste salty, add salt when it is light, and add water when it is salty.

   

3. Pour oil into the pot and stir out the fat from the pork belly in the afternoon;

   

4. Add ginger, garlic and onion and stir-fry until fragrant;

   

5. Spread with enoki mushrooms;

   

6. Spread with sea bass and shrimp;

   

7. Pour over the sea bass and shrimp, cover the pot and simmer over medium-low heat for 10 minutes.

   

8. Sprinkle chopped green onions out of the pot, it's so fragrant!