Boiled fish and shrimp(xiang cai shui zhu yu xia )

Boiled fish and shrimp

Introduction:

Production steps:

Step 1: get the ingredients ready.

Step 2: cut the head of the fish into two pieces, cut the fish into two pieces with a knife close to the middle back, and then cut into pieces.

Step 3: put the cut fish into a bowl, add salt, egg white and cooking wine and marinate for 15 minutes.

Step 4: cut onion, ginger, garlic and pepper, and prepare cinnamon, fragrant leaves, star anise and pepper.

Step 5: add oil into the pot and fry with fragrant leaves, star anise and prickly ash over low heat. Then add green onion, pepper, fragrant leaves and Chinese prickly ash (leave half) and saute until fragrant

Step 6: add boiling water into the pot, put in two fish heads and add proper amount of cooking wine.

Step 7: slice mushrooms and ham sausage.

Step 8: cook fish head for a while, add mushrooms, ham sausage, fish fillet and shrimp.

Step 9: chop the red pepper.

Step 10: slice Luffa.

Step 11: after the fish is ready, add the towel gourd and cook until it's eight mature. Put the pepper into the pan.

Step 12: add oil into another pot, add pepper and deep fry until small smoke, turn off the fire.

Step 13: Sprinkle chopped pepper on the fish and drizzle with pepper oil.

Materials required:

Grass carp: two

Shrimp: 500g

Lentinus edodes: right amount

Red pepper: right amount

Dry red pepper: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Ham sausage: right amount

Luffa: moderate

Egg white: right amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Cinnamon: moderate

Salt: right amount

Salad oil: right amount

Pepper: right amount

Cooking wine: moderate

Note: do not like to eat pepper can be fried pepper after leaving oil to pepper.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Xiang Cai Shui Zhu Yu Xia