Braised fish with spring bamboo shoots
By JaydaJacobi
Braised bamboo shoots and fish is a local dish in Shanghai. Spring bamboo shoots are on the market every spring. When the fish from the Yangtze River are fat and tender, it is the time to eat this dish. Because I didn't eat it in a restaurant, I just thought that this dish should be cooked this way, so I cooked it according to my own idea.
Recipe Recommendations
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- oil appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Braised fish with spring bamboo shoots
1
Cut the fish into sections, onion and ginger.
2
Slice spring bamboo shoots and set aside.
3
Oil, wine, soy sauce used.
4
Put the returned fish in boiling water and quickly remove the mucus of the fish.
5
Start the oil pan, heat the oil and add onions, ginger, and garlic to create the fragrance.
6
Pour in the fish and spray in the rice wine.
7
Add light soy sauce and dark soy sauce. Because you don't like the bitter taste of dark soy sauce, you put very little soy sauce and the color is slightly light. MSG (MSG must be added when cooking to make it fresh), sugar, and salt.Braised fish with spring bamboo shoots Make Tips
Simmer for 30 minutes to allow the flavors to infuse, then reduce the sauce and it's ready.