Chinese Food
Braised fish with bamboo shoots
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Grass carp, also known as Wanyu, is rich in selenium and unsaturated fatty acids. Grass carp is tender but not greasy. It can appetizer and nourish. It has the effect of anti-aging and nourishing. Now it's winter bamboo shoot season and grass eating grass fish season. The combination of the two is delicious.
Cooking ingredients
Cooking Steps
Step1:Grass carp. Wash it. Remove the head and tail to remove the internal organs. Cut into pieces. Marinate with salt, oil, soy sauce and rice wine for 15 minutes; ps-800g. It's the weight of the cut. It's not the weight of a fish. I bought a big fish and cooked several dishes.
Step2:Remove the shell of winter bamboo shoots, slice them, boil them with water, blanch them, take out the drained water and set aside for use; PS blanched winter bamboo shoots can remove the bitterness.
Step3:Heat the pot, pour in the oil, put in the marinated fish pieces, add the ginger and fry over medium heat. Turn the yellow side to the other side and continue to fry
Step4:Wash the mushrooms and slice them. Add them to the fish frying pan. Then add the well cut pepper. Finally, blanch and drain the water bamboo shoots
Step5:Stir fry with salt, soy sauce and rice wine; PS - put rice wine. There is no need to add water.
Step6:Add the chopped coriander, cover it and simmer until the juice is dry.
Cooking tips:1. Rice wine is better than stewed fish with cooking wine. Do not add water; 2. The winter bamboo shoots will not be bitter after boiling and scalding, and they are easy to be cooked when frying; 3. Cover when stewing. It can remove fishy smell and taste better. There are skills in making delicious dishes.
