Blackfish, tofu, shiitake mushrooms, log shiitake mushrooms, crabmeat mushrooms

Ingredients

Ginger, sliced ham (preferably, but it doesn't matter if you don't have any)

Seasoning

Salt, Kara Chicken Seasoning, cooking wine, sugar

2Cooking Methods

1. Wash the blackfish and cut it into cubes. In my opinion this step is the most difficult. The body of the blackfish is slimy, slippery and very hard to get at, and from time to time blood will ooze out, which is actually quite disgusting. Plus the strong smell of blood would lead others to believe I was splitting the body.

2, heating the skillet, pouring oil in the pan, this amount of moderate, basically a little more does not matter, too little can not. And be sure to heat the pan first, after the oil, follow the principle of hot pan cold oil.

3, in the pot add ginger first, burst the flavor, but may be for some people is the smell.

4, after the aroma, pour the fish into the pan and stir fry, the surface can be white, of course, can be better golden brown; but does not require the fish cooked.

5, spray the yellow wine into the pan, the position is like this: cover most of the mouth of the bottle with your hand, and then evenly sprinkle it into the pan, and leave it for a few moments.

6, add an appropriate amount of hot water to the pot, depending on how much soup you want, and bring to a boil. Change the heat to a low simmer and leave the soup to turn milky white.

7, add salt to the soup as much as you can taste with your mouth.

8, change the heat to high, at the same time add the mushrooms, log mushrooms, crab meat mushrooms, cook for a few moments, and wait for the aroma to spread out.

9, add the box of tender tofu and cook for a while.

10, add sugar, caramelized chicken essence a little, can be removed from the pot.