Braised lotus root with carps(cai yu men ou )

Braised lotus root with carps

Introduction:

"Hubei is a famous land of fish and rice. At this time, a large number of fish and lotus roots are on the market. Today, I would like to recommend to you a delicious food in Wuhan, which is rich in nutrition, unlike other fish, it is most suitable for warm tonic in autumn and winter."

Production steps:

Step 1: black fish (1.5 Jin) lotus root, a section of pork, ginger and onion.

Step 2: cut the fish, lotus root and pork into pieces, slice the ginger and cut the scallion into sections.

Step 3: fry the pork out of oil.

Step 4: add ginger and scallion and fry the fish until white.

Step 5: bring the wine to a boil.

Step 6: Boil the lotus root soup.

Step 7: turn to the casserole (I'm in the casserole for quick discharge).

Step 8: add salt and pepper to the boiled fish, sprinkle some scallion and start the pot.

Materials required:

Black fish: (1.5 Jin)

Lotus root: a section

Streaky pork: moderate

Ginger: right amount

Scallion: right amount

Note: give enough water at one time, and add seasoning after boiling. Lotus root to choose fat, so the lotus root moisture, and simmer out of the lotus root powder and white.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cai Yu Men Ou