Choi Fish Braised Lotus Root

Name: Choi Fish Braised Lotus Root
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: (A catty and a half) Black fish; one period Lotus root; Some Pork belly; Some ginger; Some shallot

by @That floweropen@

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Hubei is a well-known land of fish and rice. At this time, a large number of fish, lotus roots and lotus roots are on the market. Today, I recommend to you a delicacy in Wuhan---Caiyu braised lotus root fish, also known as black fish, is rich in nutrients and is not as sexual as other fish. It is the most suitable Warm tonic in autumn and winter"

Ingredients

(A catty and a half) Black Fish
one period Lotus Root
Some Pork Belly
Some Ginger
Some Shallot

Choi Fish Braised Lotus Root

1. Black fish (one and a half catty), one section of lotus root, pork belly, ginger and green onion.

2. Fish lotus root pork belly cut into pieces, ginger slices, green onions and cut into sections.

3. Stir-fry pork belly out of oil.

4. Add the ginger and shallots and fry the fish until white.

5. Add the cooking wine to a boil.

6. After the fish soup is boiled, add the lotus root.

7. Transfer to a casserole (I want to discharge the rice cooker quickly).

8. The boiled fish is seasoned with salt and pepper and sprinkled with chopped green onion.

Tips:
The water should be filled at one time, and the seasoning should be added after boiling. The lotus root should be obese. This kind of lotus root has a lot of water and the simmered lotus root is pink and white.