The "flower bone fish" Taizhou people call it "fish perch" is tender and delicious, watch the chef's simple and delicious recipe

Tour Jiangnan delicacies

Ingredients:

600 grams of diced perch, 150 grams of edamame, 10 grams of ginger, 6 chives, 20 grams of garlic, 4 dried chilies, and 30 grams of green and red pepper cubes.

Seasoning:

150 grams of rapeseed oil, 6 grams of white wine, 10 grams of light soy sauce, 3 grams of salt, 4 grams of sugar, 1 gram of chicken essence, and 3 grams of dark soy sauce.

Method:

1. First scrape off the scales of the burbot;

2. Then dig out the gills;

3. After removing the internal organs, rinse with clean water;

4. Make a few cuts on both sides of the fish to facilitate the flavor;

5. Slice the ginger and set aside;

6. Cut the chives into sections and set aside;

7. Place the garlic, ginger slices, and green onion segments on a plate;

8. Cut the dried chili into sections and put them on the plate Medium;

9. Heat the pot and add a little rapeseed oil;

10. Add the diced perch into the pot and fry it briefly;

< p>11. After frying one side, put the onion, ginger, garlic and dried chili segments into the pot;

12. Then turn over the diced perch and fry the other side;

< p>13. After frying until the aroma becomes fragrant, turn down the heat and add a little white wine;

14. Then add 10 grams of light soy sauce;

15. Add an appropriate amount of boiling water;

16. After boiling, add salt, sugar, chicken essence and dark soy sauce in sequence;

17. Put the edamame rice into the pot;

18 .Cover the pot and cook for 10 minutes;

19. Turn on high heat and reduce the soup to a thick consistency;

20. Put the green and red pepper pieces into the pot and cook them briefly ;

21. Remove from the pan and place on a plate.

▲Editor’s Tip:

Note: When operating at home, when cooking liquor, be sure to turn off the fire first to avoid fire or burns. Remember! Remember! Remember! Say important things three times.