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How to cook a dish with dried fish bubbles?
Braised fish bubble: after cleaning the fish bubble, cut it open and break it (the purpose is to let the air out, otherwise it will burst into light oil when cooking, which is easy to burn your hands. ). Put oil in the pot, stir-fry ginger, add fish bubbles until the fish bubbles roll up, then add soy sauce, cooking wine and a little water, cover with water and stew for about 10 minutes until the juice thickens, and finally sprinkle with chopped green onion and salt. Seasoning: 1000g vegetable oil (actual dosage 50g), 4g refined salt, 3g monosodium glutamate, 2g chicken essence, 5g cooking wine, 2g soy sauce, 5g aged vinegar, 3g oyster sauce, 5g ginger and a little sesame oil. Features: beautiful appearance, sour and crisp. Practice: 1, wash the fresh fish, cut it, drain the water, and season it with refined salt and cooking wine; 2. Pepper, red pepper, garlic sprouts and mushrooms are all cut into rice grains; Ginger is minced. 3. Put the pot on a big fire, add vegetable oil, add fish bubbles and stir-fry until it is 60% hot, and pour in a colander to drain the oil. 4. Leave the bottom oil in the pan, add all the ingredients and Jiang Mo to stir fry, pour in fish bubbles, add refined salt, monosodium glutamate, chicken essence, soy sauce, cooking wine and oyster sauce to adjust the taste, stir fry evenly, add mature vinegar to cook, thicken and drizzle with sesame oil.