Fish fillet with vinegar and pepper
By RethaStanton
This dish is delicious and palatable, removes oil and removes greasy, helps digestion, and attracts appetite. It is rich in high-quality protein, calcium, phosphorus, iron and other minerals and multiple vitamins. It is an excellent nutritious soup for pregnant women in the middle and late stages of pregnancy.
Recipe Recommendations
- live fish art. 1
- chicken soup 1 large bowl
- coriander appropriate amount
- salt 2 teaspoons
- chicken essence 1 teaspoon
- white pepper 1/2 teaspoon
- vinegar 2 teaspoons
- cooking wine 1 tablespoon
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Fish fillet with vinegar and pepper
1
Slaughter the fish and clean it up, remove the head and tail, and slice the fish.
2
Remove the thorns.
3
Cut into large pieces; wash the coriander and cut into small pieces.
4
. Place the pot on the fire, add cooked lard and heat it, add onion, shredded ginger, and pepper and stir-fry to create the fragrance.
5
Add cooking wine.
6
Pour in chicken soup.
7
Add salt and boil chicken essence over high heat.
8
Pour in the fish slices and cook for about 5 minutes.
9
Add vinegar and cook briefly, turn off the heat and sprinkle with shredded green onions and parsley.