Braised fish with bitter gourd

Braised fish with bitter gourd

Introduction:

Production steps:

Step 1: put a knife on the small yellow croaker, and then evenly smear a layer of raw powder on the surface;

Step 2: heat the pot and apply ginger on the bottom of the pot;

Step 3: add proper amount of oil and fry the fish in it;

Step 4: Fry one side of the fish into golden yellow, then turn it over and continue to fry;

Step 5: fry until golden on both sides and layer out;

Step 6: stir fry the minced meat and ginger together;

Step 7: stir fry slightly out of oil, put the fish in, add appropriate amount of soy sauce, cooking wine and water, cook for five minutes;

Step 8: when the fish is cooked for six or seven days, add the sliced bitter gourd slices and cook them together;

Step 9: cook for another two or three minutes. When the fish is ripe, add salt and pepper to taste, and then add color pepper;

Step 10: after cooking, take out the fish, and add appropriate amount of water starch to the remaining soup to make it thick;

Step 11: pour the sauce on the fish just put on the plate;

Step 12: the balsam pear fish with heat clearing and nutrition is ready.

Materials required:

Small yellow croaker: 1

Balsam pear: 1

Minced meat: moderate

Color pepper: right amount

Ginger: right amount

Proper amount: soy sauce

Raw powder: appropriate amount

Oil salt: right amount

Precautions: 1. Sea fish do not need to be pickled in advance, just put a flower knife on the back to taste; 2. Pat the dry powder on the back of the fish and rub the bottom of the pot with ginger to avoid pickling the fish skin; 3. Don't turn the fish too early, be sure to wait for the fish skin to fry before moving; 4. Add some minced meat and ginger to stir fry and then cook the fish, so as to not only remove the fishy smell, but also improve the freshness; 5. Burn the fish to six or seven mature, then add bitter gourd together 5. Cook the fish layer, thicken the remaining soup, and then pour it on the fish.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other