It is when the shepherd's purse is green and tender. Get fresh perch into grains that are clear and green.
Serve with a small bowl of white crab tofu soup like a breeze.
Spring, that's all it is ~
Pork purse and perch
By AdeliaMurphy
Recipe Recommendations
- Shepherd's purse 200 grams
- bass 600 grams
- water chestnut flour 5 grams
- ginger a little
- yellow wine 3 tablespoons
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Pork purse and perch
1
The shepherd's purse is tender and tender.
2
Wash the bass, slice it into pieces and remove the bones.
3
Cut the middle into grains and marinate in rice wine for 10 minutes. (At the same time, marinate the head and tail with a little refined salt and put it into the pot and steam it first)
4
After serving on a plate for later use, stir the shredded ginger into the pan. After pouring in a little yellow wine, add the bass kernels and stir fry for 1 minute, then pour in the chopped shepherd's purse and add salt and monosodium glutamate. Then add water chestnut flour and stir fry for 1 minute and remove.
5
Delicious and delicious.
6
Another bowl of white crab and tofu soup.