Braised sturgeon lip(hong shao xun yu chun )

Braised sturgeon lip

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: cut the sturgeon lip into pieces and marinate with appropriate amount of salt and ginger;

Step 3: after pickling, pat a thin layer of dry starch on the surface;

Step 4: heat the pan, add proper amount of oil, spread the fish lips flat in the pan, and fry over low heat;

Step 5: turn over and fry on both sides until golden, then remove and set aside;

Step 6: heat the pan, add a small amount of oil, add garlic, ginger and dried pepper, and saute until fragrant;

Step 7: add the newly fried fish lips and stir fry them;

Step 8: add appropriate amount of cooking wine, steamed fish and soy sauce and a small amount of water;

Step 9: cover and cook for 10 minutes;

Step 10: collect the juice over high heat, add shredded green and red pepper and shredded onion and stir fry at the same time;

Step 11: add salt and pepper to taste;

Step 12: stir fry evenly until the side dishes are slightly soft;

Materials required:

Sturgeon lip: 1

Green pepper: 1

Red pepper: 1

Onion: half

Ginger: right amount

Garlic: right amount

Dry red pepper: right amount

Cooking wine: moderate

Steamed fish soy sauce: right amount

Oil: right amount

Salt: right amount

Starch: right amount

Note: 1. The sturgeon lips are large and have many bones, so it's hard to clean them up, so cut them along the bones and cut them into large pieces; 2. Add salt and ginger slices, add some bottom flavor, then pat a thin layer of dry starch, and fry them in the pot until golden on both sides; 3. When cooking the sturgeon lips, saute the fragrant ginger, garlic and dry pepper first to help remove the fishy smell; then add the fried fish lips, add cooking wine, steamed fish, soy sauce and a small amount of water to cover Boil for 10 minutes; 4. Collect the juice over high heat, add green and red pepper, onion and other ingredients, add salt and other seasonings, stir fry evenly, then the ingredients are slightly soft, and you can get out of the pot without cooking for too long.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Xun Yu Chun