Carp in white sauce(bai zhi li yu jie sai si fang cai )

Carp in white sauce

Introduction:

"The fish is fat and delicious. I recommend a white sauce carp. It tastes the same as its appearance, fresh and refreshing."

Production steps:

Step 1: wash the carp, scrape off the black membrane in the abdomen, and cut large pieces with a knife;

Step 2: steam the ham thoroughly and slice it with pork;

Step 3: pour oil into the pot, add seasoning and cut fish in turn, and finally add water;

Step 4: cover the pot and start the function of braised fish;

Step 5: after cooking, gently remove the fish with a fish spatula and pour on the soup.

Materials required:

Carp belly: 500g

Ham: 50g

Ginger: 4 tablets

Zanthoxylum bungeanum: 6

Cooking wine: 15ml

Water volume: 400ml

Pork: 50g

Onion: 3 segments

Mushroom: 2

Oil: 10 ml

Salt: 4 g

Precautions: 1. Put the seasoning under the fish to prevent the skin from sticking to the pot; 2. Steam the ham thoroughly before using it; 3. If the fish is not big, you can also make the whole fish.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Bai Zhi Li Yu Jie Sai Si Fang Cai