Braised catfish with mushroom(ping gu shao nian yu )

Braised catfish with mushroom

Introduction:

"This fish has no spines. It's delicious. It tastes good and chewy. Today's roast fish with oyster mushroom is more delicious. This kind of fish has a lot of mucus. When I clean it up, I put alkali noodles on the fish to remove the mucus. "

Production steps:

Step 1: wash the fish, mushroom and pork.

Step 2: sharpen the fish.

Step 3: cover with flour.

Step 4: tear the mushroom into strips by hand and dice the pork.

Step 5: heat the oil in the pan and sprinkle salt evenly. Put in the fish and fry over medium heat until both sides are golden.

Step 6: cut onion, ginger, garlic and pepper.

Step 7: after the fish is fried, load it out. Put boiling water into the pot, clean up the fishy smell with boiling water, pour out the boiling water, and wipe off the water with a rag.

Step 8: add a small amount of oil into the pot, add pork, stir fry slightly yellow, and then add oil. Add onion, ginger, garlic and pepper to fry until fragrant.

Step 9: put in the fish, add soy sauce, sugar, salt (to put less, in front of fried fish put a point), South milk, pepper.

Step 10: cook over high heat, pour in boiling water, add cooking wine, add mushroom and cook. (don't cover, let the fishy smell volatilize)

Step 11: use medium heat to cook in the pot. Fish will come out when there is not much soup.

Materials required:

Catfish: 4

Pleurotus ostreatus: right amount

Pork: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Old style: 1 teaspoon

Salt: right amount

South milk: 1 teaspoon

Pepper: right amount

Sugar: right amount

Note: fish mucus, you can use alkali to beat off.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ping Gu Shao Nian Yu