Braised Fish with Fungus

Name: Braised Fish with Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Dried fungus; 600g Anhui; 100g lettuce; 5ml oil; 5g salt; 5ml Soy sauce; 1ml Cooking Wine; 3g ginger; 10g Chives

by sourcehe

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Fungus contains protein, fat, polysaccharides, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitamin B2, niacin and so on. Fungus is rich in nutrients and is known as the "Crown of Bacteria". Regularly eating fungus and fish can resist aging, and can also eat good shape. "

Ingredients

50g Dried Fungus
600g Anhui
100g Lettuce
5ml Oil
5g Salt
5ml Soy Sauce
1ml Cooking Wine
3g Ginger
10g Chives

Braised Fish with Fungus

1. Wash the fish, cut into pieces, add salt, oil, cooking wine, and soy sauce to marinate for 8 minutes;

2. Soak the fungus in clear water; wash the fungus and remove it to drain; PS: the big fungus needs to be cut into small pieces.

3. Heat the pan, pour the oil, and fry the fish on a low fire; turn the other side slightly yellow and continue to fry until both sides are slightly yellow

4. Heat the pan, pour the oil, and stir-fry the fungus;

5. Add lettuce and stir fry; fry the fried fish pieces evenly with soy sauce and salt

6. Add green onions and stir-fry.

Tips:
1. Dry fungus needs to be soaked for more than 2 hours to foam;
2. Fry the fish on a low heat, flip it once in the middle;
3. Fish is not suitable for multiple turns, so potatoes must be cooked first.