Spicy pomfret(po la chang yu )

Spicy pomfret

Introduction:

"Pomfret is also known as changhou fish, Changmo, pomfret bream, mirror fish, flatfish and forkfish. Pomfret has the effects of Supplementing Qi and blood, tonifying stomach and essence, smoothing joints, softening tendons and bones. It is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching muscles and bones. It can also be used in children with chronic disease, deficiency of Qi and blood, fatigue, loss of appetite and other diseases

Production steps:

Step 1: dice the red pepper, slice the ginger and cut the green onion.

Step 2: soak Lentinus edodes in light salt water, wash, drain and slice

Step 3: remove the scales, gills, internal organs, fins and tail of pomfret, wash it clean, cut 3 knives on both sides of pomfret, insert ginger slices, pour cooking wine and marinate for a while

Step 4: bring water to a boil in the steamer, steam pomfret for about 5 minutes, and pour out the steamed soup

Step 5: heat the frying pan, add oil, ginger, red oil, bean paste and stir fry until fragrant

Step 6: stir fry mushrooms

Step 7: add water and bring to a boil

Eighth step: put Pomfret in, put a little Baijiu, salt in moderate heat, cook in medium for 20 minutes.

Step 9: leave some soup out of the pot and put it on a plate

Step 10: heat the frying pan, add chili oil, Chinese prickly ash and red pepper, saute and pour on Pomfret

Step 11: Sprinkle with chopped green onion

Materials required:

Pomfret: moderate

Lentinus edodes: right amount

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Red pepper: right amount

Cooking wine: moderate

Baijiu: moderate amount

Pixian red oil bean paste: right amount

Chili oil: right amount

Salt: right amount

Note: pepper and pepper can be adjusted according to their own acceptable degree

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Po La Chang Yu