Poached fish

Practice of poached fish:

Raw materials for making water fish

One fish (about 600g), 25g job's tears, 25g wet mushrooms, 6 pieces of bamboo shoots, 100g red meat, 30g cooked ham and 600g soup. Garlic meat, chicken shell, monosodium glutamate, Shaojiu, ginger, onion, salt, pepper, sesame oil each amount.

Steps of making water fish in purse

After killing the fish, wipe off the coat with 60 ℃ water bubble, then cut the fish from the chest with a knife, take out the intestines and wash them for use. Soak the job's tears in boiling water. Dice 10 grams of mushrooms, red meat and ham, put them in a bowl, add Job's tears, monosodium glutamate, Shaoxing wine and refined salt, mix them well, put them into the belly of the fish, tie them tightly with salty grass, put them into the stew cup with back down, chop the chicken shell, blanch the water, put them on the fish, add the pickle, refined salt, garlic (string bamboo branches into a row), ginger and scallion, boil them with high heat first, and then stew them with medium heat for about 1.5 hours Go out to drop ginger, onion and garlic, turn over the soup bowl, put ham slices on it, proofread the soup and salty, add MSG, pepper and sesame oil.

Poached fish

Poached fish is a famous traditional dish in Guangdong Province. After killing the fish, wipe off the coat with 60 ℃ water bubble, then cut the fish from the chest with a knife, take out the intestines and wash them for use. Soak the job's tears in boiling water. Dice 10 grams of mushrooms, red meat and ham, put them in a bowl, add Job's tears, monosodium glutamate, Shaoxing wine and refined salt, mix them well, put them into the belly of the fish, tie them tightly with salty grass, put them into a stew cup with back down, chop the chicken shell, blanch the water, put them on the fish, add the pickle, refined salt, garlic (string bamboo branches into a row), ginger and scallion, boil them with high heat first, then stew them with medium heat for about 1.5 hours, remove them Ginger, onion, garlic, turn over the soup bowl, put ham slices on it, proofread the soup and salty, add monosodium glutamate, pepper, sesame oil and serve.

essential information

Recipe name

Poached fish

Cuisine

Cantonese cuisine

Basic characteristics

The soup is clear and delicious.

Manufacturing materials

The ingredients are: 1 fish (about 600g), 25g job's tears, 25g wet mushrooms, 6 bamboo shoots, 100g red meat, 30g cooked ham and 600g soup. Garlic meat, chicken shell, monosodium glutamate, Shaojiu, ginger, onion, salt, pepper, sesame oil each amount.

Production method

1. After killing the fish, wipe off the coat with 60 ℃ water bubble, then cut the fish from the chest with a knife, take out the intestines and wash them for use.

2. Soak the job's tears in boiling water. Dice 10 grams of mushrooms, red meat and ham, put them in a bowl, add Job's tears, monosodium glutamate, Shaoxing wine and refined salt, mix them well, put them into the belly of the fish, tie them tightly with salty grass, put them into a stew cup with back down, chop the chicken shell, blanch the water, put them on the fish, add the pickle, refined salt, garlic (string bamboo branches into a row), ginger and scallion, boil them with high heat first, then stew them with medium heat for about 1.5 hours, remove them Ginger, onion, garlic, turn over the soup bowl, put ham slices on it, proofread the soup and salty, add monosodium glutamate, pepper, sesame oil and serve.

Longitude: 104.06573486

Latitude: 30.65946198