Chinese Food
Braised puffer fish with Morel
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Maybe it's the recent economic stress and the pressure of work. I love reading Su Shi's poems. This time, the inspiration is that it's the time when the puffer fish wants to go up . In my opinion, the freshest River things before Ming Dynasty are only river Dao and puffer fish. Compared with river Dao, the puffer fish is fatter and more affordable. With fresh morel, the taste will be more three-dimensional. Boil a pot of black bone chicken soup ahead of time to stew puffer fish, then stew in soy sauce. Spring happiness will bloom at the tip of the tongue.
Cooking ingredients
Cooking Steps
Step1:The basic ingredients are as shown in the figure. Many people hear that puffer fish are afraid. But now as long as they are cultured, they are non-toxic. They buy the box immediately and send the braised material bag. Good news for lazy people. But I'm not going to use it all. So I chose black bone chicken and morel fungus as the soup for stewing puffer fish.
Step2:Stewed chicken with black bon
Step3:Add morel, medlar, jujube, ginger and soup for 2 hour
Step4:Put the soup into a bowl to make fish soup. Gently peel off the skin of puffer fish. Remember to gently. It's like taking off clothes for your lover. Puffer fish's skin is treasure. It's good for stomach. But it's not suitable to cook for a long time. So we should separate them.
Step5:Boil puffer in Chicken Soup for 20 minute
Step6:In 20 minutes, put in the sauce. If you don't need the sauce bag, you can use raw soy sauce, cinnamon, fragrant leaves and crystal sugar (if you like spicy food, you can add 2 sharp peppers). It's time to fish ski
Step7:Keep simmering for 15 minutes. Remember to turn over and taste better. At last, the juice is collected in the fire.
Step8:Finally, put it on a plate. The boiled nutritious chicken soup can be served in a bowl. Then I boiled the broccoli. The puffer fish used to match the thick oil and red sauce and the morel fungus. The one on the top right is the most expensive fish skin.
Cooking tips:If you don't want to have trouble, you can cook puffer fish directly. But the soup is absolutely fresh (because I refuse chicken essence, so you can only cook soup) the fish skin must be separated. When you add soy sauce, the puffer fish skin is hard to get into the throat. So when you eat it, remember to turn it over. Turn the smooth surface outside. Because it will shrink to a very small piece after burning. So it has skills to swallow the smooth surface outward to cook delicious dishes Clever.
