Fish belly and radish in casserole(yu nan luo bo bao )

Fish belly and radish in casserole

Introduction:

"Today, I went to the supermarket and saw fresh fish belly on sale, so I bought some. This fish belly and radish pot is a dish I used to eat when I worked in Fuzhou. It's sweet in Fuzhou. I made it a little better at home, which is suitable for my family."

Production steps:

Step 1: prepare all materials.

Step 2: cut the fish belly into pieces and marinate with pepper, salt, cooking wine, ginger and scallion for 10 minutes.

Step 3: cut the white radish into hob pieces.

Step 4: put 1 piece of sufu, a little Sufu juice, a little pepper, a little soy sauce and a little salt into a bowl.

Step 5: take another bowl and mix the flour and water to make the fried paste.

Step 6: add oil into the frying pan, heat the oil, add the fish fillet, deep fry until white and hard, remove and drain the oil.

Step 7: put the oil in the frying pan, stir fry the scallion flowers, add the cut radish and bowl juice, stir fry, stew until soft and tasty.

Step 8: put the stewed radish into the pot and put the fried fish belly on it.

Step 9: put the stewed radish on the bottom and the fish belly on the top.

Step 10: cover and cook for 10 minutes. Sprinkle with chives.

Materials required:

Fish belly: 500g

White radish: 400g

Sufu: 2 pieces

Sugar: right amount

Salt: right amount

Chives: 2

Ginger: right amount

Pepper: right amount

Raw powder: appropriate amount

Oil: right amount

Note: 1 fish should be cut into the same size, so that when frying, the fish can be fried thoroughly; when frying, the oil should be heated until the fish become white and hard. 2. When the fried fish and radish are in the same pot, mix them gently from time to time, so that all the fish can absorb the soup and have a strong flavor of South milk.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Nan Luo Bo Bao