Braised grass carp with bamboo shoots(zhi zhu men huan yu )

Braised grass carp with bamboo shoots

Introduction:

"We call grass carp grass carp, but seldom grass carp. I don't know why, ha ha. I like to eat grass carp in the reservoir. It tastes delicious and has no mud flavor. Now many farms also buy grass carp, and then put it in the running water for a period of time to buy it. It tastes much better, and the price can be higher. Stewing grass carp with bamboo branches is a home-made dish here. Bamboo branches are Yuzhu. Generally, Yuzhu produced in Hakka area is of better quality. Yuzhu and fish match together. First of all, Yuzhu absorbs excess fish oil and tastes delicious. The fish meat is not too greasy. It's very good. "

Production steps:

Step 1: wash the grass carp belly and scrape off the black fascia.

Step 2: cut the fish into thick slices, grab it with a little salt, and then pat on the starch.

Step 3: Yuzhu, shiitake with water bubble hair

Step 4: cut celery, pepper, ginger and scallion well.

Step 5: add oil and heat in the pan, fry the fish until golden on both sides.

Step 6: add Yuzhu, Donggu and ginger slices, add appropriate amount of water to stew.

Step 7: add celery, scallion and pepper and simmer for one minute.

Step 8: add salt before cooking and season with soy sauce.

Step 9: it's served. Let's have a try.

Materials required:

Grass carp belly: 400g

Celery: 100g

Shuifa wax gourd: 50g

Red pepper: 1

Scallion: 1

Soy sauce: moderate

Salt: right amount

Oyster sauce: right amount

Starch: right amount

Ginger: right amount

Note: fish can be cut a little thick, first taste can be retained, second is not easy to fry.

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zhi Zhu Men Huan Yu