Mom's stomach is weak, and it's rare that she says she wants to eat fish, and the name of the fish is river chub which is slightly fatty, so I had to search my brain for a good fish I once ate in a restaurant, and come up with a dish on my own.

Jiang chub fish is relatively fatty, usually with the sweet and sour taste of tomatoes to relieve greasiness, similar to Guizhou sour soup fish but not the same taste, in order to further remove the fishy taste of the fish, so that the soup is more rich in flavor, I tried to add some mushrooms, seasoning with a bit of orange zest, burning method borrowed from the steam stone pot fish, cooked over high heat, so that the soup is rich, the fish meat does not rot.

Well, we agreed that it was even better than the one at the restaurant outside?

Ingredients ?

Jiang chub 700g tomato two crab mushroom 150g yellow ginger onion, garlic orange peel

Doing Steps

Save the practice to your phone Step 1

Jiang chub cut into chunks and then wash, seafood mushrooms wash, ginger and garlic froth, tomatoes cut into small pieces

Step 2

Frying pan put the garlic froth ginger froth, sautéed incense, then put in the tomato and stir-fried

Step 3

After the tomatoes are sautéed, add the water and crabmeat mushrooms, add salt and soy sauce, bring to a boil, and then cook for about 5 minutes.

Step 4

Put in a small amount of orange zest and fish chunks, cover the pan with a lid and cook on high heat for about 8 minutes. The main purpose of this step is to steam the fish over high heat to cook it and keep it from falling apart.

Step 5

Add a few more pieces of orange zest, turn off the heat, and serve with chopped green onion.

Tips

Try to choose yellow ginger, the flavor is more fragrant.

Orange peel can be replaced with orange peel or lemon slices.

Crabmeat mushrooms can be replaced with other mushrooms, I like smaller individual mushrooms that are easier to cook and flavor.