Accessories: 50 grams of mushrooms (fresh) and 50 grams of winter bamboo shoots.
Seasoning: lard (refined) 50g salt 3g monosodium glutamate 1 g vinegar10g cooking wine 5g pepper 2g scallion 5g ginger 5g each.
How to stew fish:
1. scald the fish in boiling water, remove it, scrape off the floating skin of the whole body, and clean the crossed oblique knife edge; Onion and ginger are cut into pieces; Cut winter bamboo shoots and mushrooms into pieces; Fat meat into a cross flower knife.
2. Put lard in the spoon, fry the onion and ginger pieces in a frying pan, add soup, add seasoning, then put the fish in the spoon, cover tightly, stew for 10 minute, take out the fat meat and onion and ginger pieces, add winter bamboo shoots and mushrooms to adjust the taste, and put them in a bowl.
For more information about stewed fish, see Mint.com Food Bank /shiwu/edunyu.