Yellow croaker (Pseudosciaena crocea) 350g

80g shredded shredded cabbage and bamboo shoots.

ingredients

Garlic

5 grams

salt

2 grams

oil

30 ml

cooking wine

30 ml

ginger

5 grams

chopped green onions

2 pieces

Practice of shredded bamboo shoots, rhubarb and fish with snow vegetables

1.

Wash the yellow croaker and prepare shredded cabbage and bamboo shoots.

2.

Prepare seasoning (shredded ginger, minced garlic and chopped green onion)

3.

Make several cuts on both sides of the back with a knife.

4.

Put the yellow croaker in the hot pot at 7 minutes, and don't turn it over yet.

5.

Fry until the skin is slightly yellow, then turn over.

6.

Fry until both sides are slightly yellow, pour out the oil, add shredded ginger, minced garlic and half chopped green onion and saute until fragrant.

7.

Add 30ml of cooking wine along the edge of the pot.

8.

Add boiling water

9.

Cover the fire and boil, then turn to medium heat for cooking.

10.

Boil until the soup thickens, and pick up the seasoning from the pot.

1 1.

Add shredded cabbage and bamboo shoots to the fire and cook for 2 minutes.

12.

Try the taste, then season with salt and turn off the heat.