Stewed three delicacies with tendon
After the Spring Festival, the leftovers in the refrigerator need to be dealt with a little bit. When put together, they are good in terms of taste and nutritional value. This dish must be thickened to make the taste more delicious.
Recipe Recommendations
- tendons appropriate amount
- shrimp appropriate amount
- eye fishes appropriate amount
- black fungus appropriate amount
- fish ball appropriate amount
- Square leg appropriate amount
- cornflour appropriate amount
- onion appropriate amount
- white pepper appropriate amount
- chicken essence appropriate amount
Steps for Stewed three delicacies with tendon
1
Prepare ingredients.
2
Wash the fish fish, cut into slices, cut the fish balls in half, and slice the square legs.
3
Wash the green onions and dice.
4
Put hot water in the pot, add the fish and blanch it, and remove it (also cook the black fungus).
5
Heat the oil in the pan, add the shrimp, stir fry quickly, and remove.
6
With the oil left in the pan, add the fish, stir fry quickly, and remove.
7
Heat the oil in the pan, add in the tendons, cooking wine and salt and stir fry.
8
Then add black fungus and water.
9
Then add the fish and shrimp, add some sugar and white pepper, cover, and simmer for 2 minutes.
10
Open the lid, finally add the square legs, and stir fry well.
11
Sprinkle in chopped green onion.
12
Bring to a boil over high heat, drizzle with wet starch to thicken, stir, turn off the heat, and serve.Stewed three delicacies with tendon Make Tips
1. Make the wet starch thinner.