Ingredients for braised lotus seed fish

Lotus seeds, fish and onions

Salted soy sauce

Ginger coriander

Tofu balsamic vinegar

The practice of braising lotus seed fish in soy sauce

Step 1

Cut the lotus seed fish into pieces and marinate with a little salt.

Second step

Heat the oil in the oil pan, add a little salt (non-stick pan) and fry the fish pieces until golden brown.

Third step

Turn over and fry until golden brown.

Fourth step

Finished fish pieces

Step five

Put the fish pieces into the pot, add pepper, onion, ginger and garlic into the pot for a big fire.

Step 6

A small amount of balsamic vinegar and soy sauce

Step 7

Add boiling water and pour into the pot.

Step 8

Add hot skin water, add it to the fish pieces and bring to a boil.

Step 9

The taste is salty and light, and it is simmered until the cover is covered.

Step 10

Add tofu in about 30 minutes (time is your own))

Step 1 1

Add coriander and take out the pan.

Steamed lotus seed fish

Ingredients: 750 grams of lotus seed fish;

Accessories: ham 15g, winter bamboo shoots 30g, mushrooms (fresh) 25g, lard10g;

Seasoning: ginger 10g, onion 15g, salt 4g, monosodium glutamate 3g, yellow wine 20g, vinegar 10g.

working methods

Cooking method 1. Cut the lotus seed fish clean, blanch it in a boiling water pot, take it out, and gently scrape the mucus off the fish with a knife; 2. Put the fish with clean mucus flat on the chopping block, scrape it from beginning to end with a knife, turn over, and scrape the horizontal knife (or the blade is deeply inclined to the bone) to the upward side of the body; 3. Slice the cooked ham; 4.？ Peel the winter bamboo shoots, wash them, blanch them with boiling water and slice them; 5. Wash the mushrooms; 6.？ Wash pig suet and dice; 7. Put the mandarin fish with the knife facing upwards into a big waist plate, put bamboo shoots, mushrooms, diced suet and ham slices on the fish body in turn, add yellow wine, refined salt, ginger slices and scallions, and steam over high fire 15 minutes until cooked; 8. Pick onions and ginger after coming out of the cage, and pour the raw juice into a small bowl for later use; 9. Add 50 ml of onion, 50 ml of monosodium glutamate and 50 ml of clear soup to the original juice soup, adjust the taste, boil and pour it on the fish, and serve with Jiang Mo vinegar.