material

Ingredients: 300g of Pseudosciaena crocea and 500g of tofu.

Accessories: Auricularia auricula (dried) 25g, Chinese cabbage 30g,

Seasoning: 5g of onion, 3g of ginger, 3g of salt, 2g of monosodium glutamate, 25g of peanut oil and 4g of cooking wine.

working methods

1. Slaughter the fish, remove scales, gills and internal organs, and use oblique knives on both sides of the fish for later use; Wash tofu, cut into thick slices, and wash the fungus and vegetable heart; Wash green onions and cut into sections; Wash and slice ginger.

2. Heat oil in a wok, add onion and ginger slices, fry the fish on both sides, add fresh soup, cooking wine and salt, boil, remove foam, add tofu and fungus, cook with slow fire, add green vegetable heart and monosodium glutamate, surround the green vegetable heart, and plate the fish.

1. Slaughter the fish, remove scales, gills and internal organs, and use oblique knives on both sides of the fish for later use; Wash tofu, cut into thick slices, and wash the fungus and vegetable heart; Wash green onions and cut into sections; Wash and slice ginger.

2. Heat oil in a wok, add onion and ginger slices, fry the fish on both sides, add fresh soup, cooking wine and salt, boil, remove foam, add tofu and fungus, cook with slow fire, add green vegetable heart and monosodium glutamate, surround the green vegetable heart, and plate the fish.