Fish 1 strip 1 kg dokdo rice 200g

Auricularia auricula 1 Add appropriate amount of onion, ginger and garlic.

2 citronella root Pixian bean paste 1 spoon

Light soy sauce and soy sauce * * * probably 16g cooking wine 10g 5g is used to marinate fish 5g and then cook the fish.

2 tbsp starch, salt for pickled fish, 4g salt for pickled fish.

Sugar 5g

The practice of braising fish roe.

Step 1

Put a flower knife on both sides of the fish, put cooking wine inside and outside, then add salt, wipe it evenly with starch, and marinate for 10 minute. When it is hot and dry, it should be sealed with plastic wrap and put in the refrigerator.

Second step

You can cut ginger and wash fungus when pickling. Fry the salted fish in the oil pan for 3 ~ 5 minutes until there are hard skins on both sides. Then add the edamame rice and stir-fry until the edamame rice changes color and comes out of the pot.

Third step

Add the bean paste and stir-fry the red oil with the remaining oil.

Fourth step

Add the previous fish, minced garlic and shredded ginger, stir-fry a few times, pour the cooking wine into the bottom of the pot, let the wine steam wrap the fish, add the edamame rice, pour half the boiling water into the fish, pour the soy sauce, sugar, onion and citronella, and finally cover the fungus.

Step five

* * * Cook together for 20 minutes, and take out the pot.

Step 6

Take a closer look at the meat, it's delicious! Douchi rotten fish fresh, fungus soaked fish soup, soup sticky, bibimbap dipped in steamed bread are excellent!

Cooking skills of braised fish roe

Mushrooms should be soaked in advance.

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!