MySheen

Braised longevity fish with pickled vegetables

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Materials: one Fushou fish (about 500g), half a package of pickles washed and shredded (it is appropriate to choose authentic Chaoshan pickles), two or three pieces of spring onions, shredded ginger, light soy sauce, cornflour, salt. In addition, it is noted that my family never put monosodium glutamate in cooking to ensure the original taste. Practice: wash the fish, row horizontally on both sides, in order to taste it, and then on the fish.

Materials: one Fushou fish (about 500g), half a package of pickles washed and shredded (it is appropriate to choose authentic Chaoshan pickles), two or three pieces of spring onions, shredded ginger, light soy sauce, cornflour, salt. In addition, it is noted that my family never put monosodium glutamate in cooking to ensure the original taste.

Practice: wash the fish, row horizontally on both sides, in order to taste it, and then on the fish.

 
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