Stewed fish in Shandong style(lu cai gan shao fu shou yu )

Stewed fish in Shandong style

Introduction:

"Shandong cuisine has never been cooked. Just after watching this week's theme is Shandong cuisine, I immediately asked a better sister from pure Shandong on Q. She even told me that your fried shredded pork with garlic moss is a relatively pure Shandong cuisine. I'm dizzy ~ ~ ~ from snacks to dishes made by my mother, my mother has never been out of Sichuan. She even said it was Shandong cuisine. It's a shame. Fortunately, we still have gourmet. I can't do it. We can learn from others. Because of the green onion, ginger and celery, the dried fish completely covered the earthy smell of freshwater fish. It tastes very fresh. For the first time, my husband praised my fish as delicious. "

Production steps:

Step 1: wash a fish (mother-in-law bought a variety), cut flowers on both sides of the fish and marinate with salt.

Step 2: Chop onion, celery and ginger.

Step 3: add oil to the frying pan and fry the fish until golden on both sides.

Step 4: oil in the pan, saute shallot, ginger and celery.

Step 5: add some soy sauce, a little white grain and pepper.

Step 6: Boil half a bowl of water until the fish is cooked.

Step 7: when the soup is about to dry, start the pot.

Materials required:

Longevity fish: moderate

Scallion: right amount

Ginger: right amount

Celery: moderate

Soy sauce: moderate

Pepper: right amount

Sugar: right amount

Salt: right amount

Note: sugar can not be under, according to personal taste.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Lu Cai Gan Shao Fu Shou Yu