Braised Lotus Root with Cai Fish
Hubei is a famous land of fish and rice. At this time, a large number of fish and lotus roots are listed. Today, I recommend a delicious food in Wuhan--stewed lotus root fish, also known as black fish. Unlike other fish, it is rich in nutrients and most suitable for warming in autumn and winter.
Recipe Recommendations
- black fish appropriate amount
- lotus root section
- pork belly appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Braised Lotus Root with Cai Fish
1
Black fish (one and a half kilograms) lotus root, pork belly, ginger and onion.
2
Cut the fish lotus root pork belly into slices, ginger, and cut the green onion into sections.
3
Stir fry the pork belly until it is oily.
4
Add the ginger and onion sections and stir-fry the fish until it turns white.
5
Add cooking wine and boil water.
6
Boil the fish soup and add lotus roots.
7
Transfer it to the casserole (I put it in the rice cooker for quick use).
8
Season the cooked fish with salt and pepper, sprinkle with some chopped green onion and serve in the pan.Braised Lotus Root with Cai Fish Make Tips
Add enough water at the start, and season after cooking. Choose plump lotus roots; they contain plenty of water, and when stewed, they become both starchy and white.