Name: Braised Pond Channa with Winter Bamboo Shoots and Shepherd's Purse
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Tang Channa; 250g Winter bamboo shoots; Some ginger; Some Cooking Wine; Some Sugar; Some salt; Some pepper; Some Broth; Some Cooked lard; Some Water starch

Braised Pond Channa with Winter Bamboo Shoots and Shepherd's Purse

by Xiaolan Private Kitchen

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

Commonly known as Shatang Channa: Four Not Elephants, Meat Cone, Stupid Fish, Toad Fish, Pond Channa, Shaw Channa, Tucai Fish, Stupid Fish, Tuhanba, Blind Gazi, Tugou, Wood Granny, Tiger Head Shark , Hutoudai, Mu Granny, Tupoyu. It is a small freshwater carnivorous fish. Although the pond snakehead is a carnivorous fish, its food is mostly small trash fish and shrimps with low economic value. The pond intercropping can obviously inhibit the reproduction of wild trash fish and shrimp in the pond and help increase the overall benefits of the pond. Shatang Channa has always been included in the ranks of high-end aquatic products. Before and after the Qingming Festival, the cauliflower is golden and the Shatang Channa is full of fat seeds. It has become a unique delicacy on the table in the Yangtze River Delta region. It contains more meat, less thorns, delicious meat, and rich nutrition. Per 100 grams of meat, it contains 18.39 grams of protein, 0.98 grams of fat, 0.42 grams of calcium, and also contains phosphorus, iron, and vitamins. The content of essential amino acids and savory amino acids are higher than those of ordinary fish, and it has the functions of nourishing, benefiting muscles and bones, intestines and stomach, curing moisture and hemorrhoids. Food during pregnancy and parturients has health benefits. Together with snail meat, river prawns, bamboo shoots, and spring leek, it is called the five famous spring dishes in the south of the Yangtze River."

Braised Pond Channa with Winter Bamboo Shoots and Shepherd's Purse

1. Go to Lin to clean the viscera

Braised Pond Channa with Winter Bamboo Shoots and Shepherd's Purse recipe

2. Two pieces of meat on both sides of the fish spine under the blade

3. The fish bones under the slices of meat are reserved

4. Winter bamboo shoots blanched in water

5. Wash the shepherd's purse well and blanch it in water

6. Shred ginger, sliced winter bamboo shoots

7. Squeeze the blanched shepherd's purse and cut the water into the end

8. Peel the sliced fish, wash and drain the water, add appropriate amount of salt, sugar, pepper, cooking wine, water starch, knead and sizing

9. Heat the wok, add the right amount of cooked lard and salad oil, put the ginger in and stir fry until it tastes good

10. Pour the fish bones into it and stir-fry, add a proper amount of cooking wine

11. Add the broth, turn to medium heat and simmer slowly

12. Boil the soup until the color turns white, add appropriate amount of salt and pepper, and then remove the fish bone residue in the soup

13. Quickly put the marinated fish into the soup and use chopsticks to lightly cut it

14. Add winter bamboo shoots and ground shepherd's purse, continue to simmer until the soup becomes less, pour in appropriate amount of water starch to collect the juice

15. The thick soup is served from the pot to the plate

Tips:
When the fish is sliced, because the snakehead is relatively slippery, the underlayment can be clothed

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