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Stewed sturgeon

Cooking material

Ingredients: sturgeon1500g.

Accessories: pepper 5g (red tip).

Seasoning: sugar 10g, onion 10g, salt 5g, monosodium glutamate 2g, ginger 10g, coriander 10g, vinegar 10g, lard (refined) 50g, garlic (white skin)/kloc-.

Cooking method

1. The sturgeon is slaughtered and cleaned, the meat is cut clean, cut into pieces with a width of 6.6 cm and a length of 9.9 cm, placed in a plate and salted for 30 minutes;

2. Wash ginger and onion, peel ginger and shred onion;

3, garlic to garlic clothes pat loose;

4, the red pepper is pedicled and seeded, washed and shredded;

5. Heat the wok, add base oil, add shredded onion and ginger, add soup and fish pieces, add salt, vinegar, sugar, red pepper, garlic cloves and monosodium glutamate, and burn together;

6. After boiling, simmer for about 30 minutes, sprinkle with coriander and serve.

Cuisine characteristics

This dish is sweet, sour, salty and spicy, the soup is delicious and mellow, the fish is tender and delicious, and the meat color is as white as jade.

Production skill

1, add enough soup at a time, not in the middle, and keep the original flavor;

2. The main ingredients should not be too little, and it is more appropriate to add salt after cooking;

3. It is better to control the ratio of sweet and sour at 2: 1.