Two sturgeons to eat(xun yu liang chi )

Two sturgeons to eat

Introduction:

"The first thing I knew was that the fish was from CCTV's rich story, so I wanted to buy it and try it. Now I want to drink fish soup and think of it."

Production steps:

Step 1: a sturgeon

Step 2: when the water is boiling, scald the fish, peel the skin and cut the head and tail! Cut off the fish and marinate with cooking wine and salt

Step 3: add oil, saute ginger and scallion, add water

Step 4: after boiling, add fish head and tail, cooking wine, pepper and onion

Step 5: Boil the fish head over low heat for a few minutes, add tofu (blanch the tofu first), and add day lily for a few minutes

Step 6: finally add shredded carrot and asparagus, cook for a few seconds, add salt and start the pot! Shredded radish and shredded asparagus are crispy and crisp. The soup is fresh and delicious!

Step 7: add oil in hot pot, add ginger, onion and garlic, saute until fragrant, then add pickled pepper and stir fry

Step 8: add a small amount of Douban, stir fry for a while, then add water, bring to a boil, add fish, add cooking wine

Step 9: wait for the soup to boil for a few minutes, and the fish is cooked. Take out the pan and leave the soup. Add salt, vinegar, sugar, and water soybean flour to thicken the soup. Pour the soup on the fish after thickening

Step 10: put the dish into a dish!!! Hee hee, simple, delicious!

Materials required:

Sturgeon: 1

Tofu: 1 / 2

Shredded carrot: right amount

Shredded asparagus: right amount

Fresh yellow flower: appropriate amount

Shredded onion: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Pickled pepper: appropriate amount

Douban: moderate

Water soybean powder: right amount

Vinegar: right amount

Sugar: right amount

Note: if you want fish skin for steaming, use flour to stick the mucus on the fish body

Production difficulty: unknown

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xun Yu Liang Chi