Accessories: About half cooked chicken (sliced) and two half fresh mushrooms (sliced).
Half a bamboo shoot (sliced and boiled in boiling water for about five minutes)
Seasoning: half a slice of onion, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two spoonfuls of soy sauce and oyster sauce.
A tablespoon of starch, add water to make a thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.
Cooking method
1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.
2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.
3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.
4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
6. Pick up the fish and put it on a plate for later use.
7. thicken the soup in the pot and pour it into the fish dish.
1. Clean up the fish and cut it into pieces (because the fish is too big, I cut it in half, which is generally unnecessary). It doesn't matter if it is a little thicker. Wash the edamame kernel with clear water, cut the dried pepper into small pieces, cut the onion into chopped green onion and slice the ginger.
2, put oil in the pot, a little more oil, fish pieces in the pot, both sides should be fried, fried to the surface slightly burnt, be careful when flipping, you can turn it over with chopsticks, put ginger and pepper, shake the pot a few times.
3. Turn to low heat, sprinkle edamame evenly on the fish section, put the cooking wine, pour it evenly on the fish section, and cook for about 5 seconds.
4, put braised pork (soy sauce is the same, according to your own taste, the amount is mainly the final color), sugar (braised pork itself is adjusted, according to your personal taste, sugar can also be kept, if you use soy sauce, you must put sugar), a little salt, gently shake the pot, or you can turn it over with a spatula.
5, add water, cook until the juice is collected, sprinkle a little chopped green onion.
1. Wash the fish and cut into pieces;
2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.
3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.