Braised fish with spring bamboo shoots(hong shao chun sun hui yu )

Braised fish with spring bamboo shoots

Introduction:

"Braised fish with spring bamboo shoots is a local dish in Shanghai. When spring bamboo shoots come on the market, it's time to eat this dish. Because I didn't eat it in a restaurant, I just thought that this dish should be cooked like this, so I cooked it according to my own idea."

Production steps:

Step 1: cut the fish into sections, green onion and ginger.

Step 2: slice the bamboo shoots and set them aside.

Step 3: oil, wine and soy sauce used.

Step 4: put the fish back in the boiling water and remove the mucus.

Step 5: from the oil pot, oil hot put onion, ginger, garlic, burst out the flavor.

Step 6: pour back the fish and spray in the yellow rice wine.

Step 7: put in raw soy sauce and old soy sauce. Because you don't like the bitter taste of old soy sauce, there are few old soy sauce, and the color is slightly light. MSG (MSG must be put when cooking, so it can be fresh), sugar and salt.

Materials required:

Huiyu: bamboo shoots

Ginger: right amount

Scallion: right amount

Garlic: right amount

Oil: right amount

Yellow rice wine: right amount

Soy sauce: right amount

Sugar: right amount

Note: cook for half an hour, then add the juice.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Chun Sun Hui Yu