Salted Mongolian carp

Salted Mongolian carp

Introduction:

"Mengyu, a kind of sea fish, I don't know what its scientific name is. That's what it says in the supermarket. This is a very common sea fish in the North Sea. Its meat is tender and smooth, and tastes delicious. Because it has a lot of fat, it can be boiled with eggplant. You don't need oil to cook this kind of fish. Because you can't eat sour bamboo shoots. If you put some sour bamboo shoots together, it will be delicious. "

Production steps:

Step 1: clean up the Mongolian carp and reserve it

Step 2: cut the ingredients for standby.

Step 3: after the pan (preferably non stick pan) is hot, fry the fish in the pan over low heat without oil.

Step 4: fry the fish and set aside. Leave the fish oil in the pan.

Step 5: put the tomato and sour pepper into the pot, stir fry a few times.

Step 6: put the fish, Douchi and sour plum into the pot, add appropriate amount of salt, soy sauce, oil consumption and sugar, add a little water and simmer for 5 minutes.

Step 7: add coriander and stir fry twice when you are about to get out of the pot, then put it on the plate.

Step 8: done.

Materials required:

Mengyu: three pieces

Tomato: 1

Coriander: a little

Sour pepper: 3

Douchi: right amount

Sour plum: moderate amount

Soy sauce: right amount

Oyster sauce: right amount

Salt: right amount

Sugar: right amount

Note: sour plum is a little salty, salt should be put less.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: sour and salty