2 pieces of fish brisket
Supplements
4-5 pcs of saints' fruits
2 pcs of mushrooms
2 spoons of tom yum kung sauce
30 ml of coconut milk
1 slice of lemon leaf
1 piece of ginger
half of a lemon
1 lemongrass
Measure the stock to the right quantity
Special ingredients
1 spoon of fish sauce
A little bit of white sugar
Special ingredients
Spicylic acid in the soup
Ingredients
1 tbsp fish sauce
A little sugar
Steps to make Tom Yum Kung Soaked Fish Brisket
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1. Remove scales from the fish brisket and wash it.
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2. Cut the saints' fruit in half, millet pepper, southern ginger, and lime, cut into slices with a diagonal knife; slice the portobello mushroom.
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3. Pan set on the fire a little oil heat, cooking lemongrass segments, southern ginger, millet pepper stir fry, seasoning tom yum kung sauce stir fry red oil.
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4. Pour in the stock, sage, portobello mushrooms, kneaded lemon leaves, and cook on medium-low heat for 10 minutes.
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5. Add fish sauce and sugar to taste, pour in coconut milk and cook slightly for 2 minutes.
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6. Heat a little oil in a separate pan and fry the fish belly until both sides are golden brown.
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7. Submerge the brisket in the soup and cook for 2 minutes, squeeze in the lemon juice and turn off the heat.
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8. Serve in pots and pans with matching alcohol stoves on the table.