Stewed sea catfish with mushrooms
Introduction:
"Sea catfish is a very fresh taste of shallow water fish, its meat is rich in water, bone soft spines less, so whether braised soup is good."
Production steps:
Step 1: prepare the ingredients
Step 2: remove gills and belly of sea catfish, wash, cut into sections, sprinkle some salt, and knead to remove mucus,
Step 3: wash with clean water,
Step 4: knock an egg into the fish and stir well
Step 5: heat the oil in the pan and add the fish
Step 6: fry until the egg is set and remove
Step 7: take the casserole and put in the sea catfish,
Step 8: add appropriate amount of water, add ginger, onion, cooking wine
Step 9: bring to a boil and simmer for 20 minutes
Step 10: rinse the Pleurotus ostreatus, blanch it in boiling water and take it out
Step 11: put Xiuzhen mushroom into casserole and cook for about 8 minutes.
Step 12: sprinkle some salt and bring the pepper to a boil.
Step 13: Sprinkle with scallions.
Materials required:
Sea catfish: 450g
Sauvignon Pleurotus: 100g
Egg: 1
Oil: right amount
Salt: right amount
Cooking wine: moderate
Pepper: right amount
Ginger: right amount
Scallion: right amount
Precautions: 1. Stew fish soup in casserole with medium heat, the fish soup is easy to white.
Production difficulty: ordinary
Technology: stewing
Production time: 20 minutes
Taste: light
Chinese PinYin : Xiu Zhen Gu Dun Hai Nian Yu
Stewed sea catfish with mushrooms
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