Main ingredient: 750g of chub

Accessories: 50g of fungus

Seasonings: 30g of green onion, 20g of ginger, 20g of garlic (white skin), 5g of salt, 8g of sugar, 8g of vinegar, 15g of wine, 10g of soy sauce, 3g of pepper, 3g of monosodium glutamate (MSG), 4g of corn starch, 60g of vegetable oil.

Stewed chub fish practice:

1. chub fish clean, have a knife in the fish body on both sides of the graver cross knife;

2. hairy fungus clean;

3. will be placed in a pot on the high flame, pour in vegetable oil, burned to fifty percent of the heat when the fish into the pot;

4. deep-fried to both sides of the light yellow when the fish;

5. pot to leave the bottom of the oil, add the onion, ginger, and other ingredients. oil, put onion, ginger, garlic stir fry, cooking wine, soy sauce, add water (not over the body of the fish) then chub fish, fungus, salt, sugar, vinegar, pepper into the pot, boil;

6. with a small fire slowly simmering, until the fish simmering through, add monosodium glutamate, fish into the dish;

7. thickening with wet cornstarch, poured over the fish body can be.