Braised pomfret with shredded white radish(bai luo bo si shao chang yu )

Braised pomfret with shredded white radish

Introduction:

"My hometown is close to the sea. Seafood has become the most common dish on our dinner table. It is also a traditional practice in my hometown to cook vegetables and seafood together. There are vegetables, meat and nutrition. "

Production steps:

Step 1: wash the radish and cut it into shreds.

Step 2: remove the gills, belly and wash Pomfret.

Step 3: put the pomfret into the pot, fry it thoroughly on both sides, and remove.

Step 4: heat the oil in the pan, put down the shredded radish and stir fry.

Step 5: add appropriate amount of water, put down pomfret, add wine, shredded ginger, fresh smoke, sugar, cook over high heat until radish is cooked.

Step 6: add salt and cook for 1 minute.

Step 7: add chicken essence, pepper and scallion, stir well.

Materials required:

Pomfret: 250g

250g white radish

Scallion: right amount

Ginger: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Pepper: right amount

Note: in this dish, the radish can be cut into pieces.

Production difficulty: ordinary

Process: firing

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Luo Bo Si Shao Chang Yu