Grass carp 500g

Four chicken legs

Barbecue 250 grams

/kloc-0 0 mushroom

5 slices of ginger

3 garlic

Onion amount

Proper amount of soy sauce

A little soy sauce

Proper amount of salt

The amount of rock sugar is the size of thumb.

monosodium glutamate

Xianxian tasty

Braised process

An hour takes time.

Ordinary difficulty

Steps of stewing fish in Shunde

1

Prepare ingredients, chop grass carp and marinate it with a little salt 10 minute, chop chicken legs and barbecue for later use, wash and dehydrate mushrooms after soaking, and wash ginger, onion and garlic and cut them into sections for later use.

2

Marinate the fish pieces, drain the surface water, and put them in the oil pan for slow frying.

three

Fry both sides until golden brown and put them away for later use.

four

Ginger slices in the frying pan

five

Stir-fry the roast meat a little, force out the grease, then put the roast meat aside, and continue to stir-fry the chicken legs without turning off the heat.

six

Stir-fry the chicken legs for a while, add the mushrooms and stir-fry, add the crystal sugar, soy sauce and soy sauce, continue to stir-fry, cover the pot with hot water and stew 15 to 20 minutes. Add hot water or cold water, but hot water can shorten the stewing time.

seven

Stew for 20 minutes on medium heat, then add barbecue and fried fish pieces and stew for another 5 minutes. Let fish and barbecue absorb the umami of chicken legs.

eight

Stir-fry the onion before collecting the juice and have a taste. If it is not enough, add a little salt to taste and a little monosodium glutamate to refresh it.

nine

Collect the juice and put it on a plate, and the thick and delicious Shunde braised fish will be ready. Please give me two bowls of rice.

skill

1, I like to use rock sugar for stew, because it tastes sweet and bright.

2. Generally, the amount of water added to stew is more than enough. It is best not to add water in the middle. If there is not enough water, you can heat the water, but you can't add cold water, which will affect the taste and the quality of the final product.