Yellow bone blanched coral in Huaishan
By ShanelZulauf
Because the shrimp meat paste is pink and as beautiful as coral after being blanched in a casserole, I call this dish Huaishan Yellow Bone Blanched Coral! Hope everyone likes it!
Recipe Recommendations
- yellow-bone fish appropriate amount
- base shrimp appropriate amount
- huaishan appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- salty and fresh
- stewed
- several hours
- senior
Steps for Yellow bone blanched coral in Huaishan
1
Wash and cut off the Huaishan Mountains, stir in the cooking machine to form a Huaishan paste, add a small amount of water to the casserole and boil, pour in the stirred Huaishan paste, cook in salt, and bring to a boil over high heat.
2
Remove the internal organs of the yellow-bone fish, wash and drain, and fry in an oil pan until slightly yellow on both sides.
3
Put the fried yellow-bone fish into a casserole and stew it with the Huaishan paste.
4
Remove the heads of fresh shrimp on the base, cut the back and remove the shrimp lines, chop and stir into minced shrimp, add a little pepper powder, salt and dry starch, and stir clockwise well.
5
Place the stirred shrimp minced into a flat plate, and use a knife to divide it into the casserole.
6
Cover the casserole and simmer for 2 minutes, until the shrimp minced is pink, add chicken essence and pepper, and serve.