Ang Porcupine

Name: Ang Porcupine
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ang Porcupine; Some Bright red pepper; Some oil; Some salt; Some crystal sugar; Some Peppercorns; Some Small dried peppers; Some lard; Some Soy sauce; Some Rice wine; Some garlic; Some ginger

by Sensation on the tip of the tongue

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Ang thorn fish, this fish has different names in different places, many of us call it Ang thorn nail. It is probably related to the two hard bones on its head. Parents generally prefer to buy this fish for their children, because there are no bones in the fish except for the bones on the main bone.
Ang thorn fish, its nature and flavor: sweet, flat, slightly poisonous. Suitable for food: suitable for people with liver cirrhosis, ascites, nephritis edema, athlete's foot edema and malnutrition edema; suitable for early consumption of children with acne Not to eat: According to previous experience, it is a "fat" food, so people with chronic diseases, such as bronchial asthma, lymphatic tuberculosis, cancer, lupus erythematosus, and stubborn itchy skin diseases, should not eat or eat it with caution. Avoid eating with Chinese medicine Nepeta. "

Ang Porcupine

1. Various seasonings, spare

2. Black fungus, soaked and washed well, set aside

3. Remove the intestines, clean the gills, wash, drain, and marinate the bought angkor fish

4. Griddle, preheat the pot with low heat, add oil, heat the oil, pour the fish, twist the heat slightly, fry for a while, shake the pot gently

5. When the fish can be shaken in the pot, add water, salt, dried pepper, garlic, ginger, rock sugar, light soy sauce, peppercorns, cover, bring to a boil, turn to medium heat and simmer

6. About ten minutes, pour in edamame, cover and simmer for ten minutes

7. Pour the black fungus and simmer for three to five minutes.

8. Add cooked lard cream

9. Collect the soup, turn off the heat, serve, and serve

Tips:
Chinese pepper and small dried pepper can be heated together in oil when they are in the pot, so that the spicy taste is stronger, we don’t eat it too spicy, so we cook it with the fish, so that the spicy taste is lighter

Edamame, leftover from cooking yesterday at home