Braised fish fillet with mushroom

Introduction:

Production steps:

Step 1: prepare the materials.

Step 2: soak the prepared mushroom in water.

Step 3: wash and drain the pickled food, and shred the sauerkraut.

Step 4: eviscerate the fish, slice the fish into thin slices, add salt, chicken essence, cooking wine, starch, and marinate.

Step 5: heat the oil, stir fry pepper, spices, ginger.

Step 6: add fish bone, stir fry Pixian bean paste, add wine, chicken essence and water to make soup.

Step 7: stir fry sauerkraut and mushroom in another pot.

Step 8: stir fry evenly, add chicken essence and cooking wine.

Step 9: pour in the boiled fish soup.

Step 10: bring to a boil, turn off the heat and add the fillets one by one.

Step 11: put it all in and bring it to a boil.

Step 12: the slightly sour and spicy soup, the strong and delicious fish fillets with mushroom are ready.

Materials required:

Grass carp: 500g

Mushroom: 50g

Dictyophora: 10g

Day lily: 50g

Auricularia auricula: 10g

Dried bamboo shoots: 50g

Sauerkraut: 1 Pack

Ginger: 1 piece

Pixian bean paste: 2 tablespoons

Cooking wine: 2 tablespoons

Chinese prickly ash: 10

Spices: moderate

Note: mushroom has a lot of randomness, what you want to add what to add!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: spicy