MySheen

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, [raw material] 500 grams of big fish brisket, 250 grams of bamboo, 150 grams of vermicelli; a little spring onion, ginger and garlic; a little salt and sugar. [practice] 1. Wash the bamboo and vermicelli, cut the bamboo into sections and soak in water. 2. Wash the fish, marinate them with salt for about 15 minutes and let them dry. 3. Pan with oil and fry the fish over low heat until golden. 4. Pick up the fish and set aside. Put the bamboo through the oil pan, pick it up, use oil, ginger and garlic slices, put the fish and bamboo into the pot, and then add water until the water has just covered the bamboo and fish.

[raw material] 500 grams of big fish brisket, 250 grams of bamboo, 150 grams of vermicelli; a little spring onion, ginger and garlic; a little salt and sugar.

2. Wash the fish, marinate them with salt for about 15 minutes and let them dry. 3. Pan with oil and fry the fish over low heat until golden. 4. Pick up the fish and set aside. Put the bamboo through the oil pan, pick it up, use oil, ginger and garlic slices, put the fish and bamboo into the pot, and then add water until the water has just covered the bamboo and fish. Add a little sugar, salt and soy sauce, cover the pot and simmer for 10 minutes. Thicken with soy sauce, sugar and monosodium glutamate. Set aside.

[characteristics] due to the addition of pepper, very delicious, but not spicy, the combination of bamboo and vermicelli, coupled with fried fish brisket, the taste matches very well.

 
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