Braised fish with bamboo
By RowanShields
We call the grass carp fish, but we rarely call it the grass carp. I don't know why, hehe. I like to eat fish raised freely in the reservoir. It tastes delicious and does not have any mud taste. Nowadays, many breeding farms also buy carp back and then put it in the water for a period of time before buying it. It tastes much better and can be sold at a higher price. Braised fish with branch bamboo is a home-cooked dish here. Branch bamboo is tofu bamboo. Generally, tofu bamboo produced in Hakka areas is used, and the quality is better. The tofu bar and fish are paired together. First of all, the tofu bar absorbs excess fish oil and tastes very delicious. The fish meat is not too greasy and is very good.
Recipe Recommendations
- celery 100 grams
- red pepper one
- green onions 1 piece
- soy sauce appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- starch appropriate amount
- Jiang appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Braised fish with bamboo
1
Wash the fish belly together and scrape off the black fascia.
2
Cut the fish into thick slices, scratch it slightly with salt, and then pat on the starch.
3
Soak tofu and mushrooms in water
4
Chop celery, pepper, ginger and onion for later use.
5
Add oil to the pan and heat it, add the fish to the pan until golden brown on both sides.
6
Add yuba mushrooms and ginger slices, add appropriate amount of water and simmer until done.
7
Add celery, green onions, and pepper and simmer for 1 minute.
8
Add salt before starting the pan and season with light soy sauce.
9
The food is ready, let's try it.Braised fish with bamboo Make Tips
The fish can be cut thicker, so that the taste can be preserved, and it is not easy to fry until it is done.