Hui-style Konjac Grilled Fish
1.
Clean the viscera of the grass carp with a knife on the back, cut into two sections, fry in a pan until golden brown, take out, cut the konjac and shiitake mushrooms into strips, and chop the green garlic, green onion, ginger, and garlic into mince.
2.
Sit in a pot and pour in the oil. When the oil is 30% hot, add the onion, ginger, and minced garlic to fry the aroma, add the mushrooms and konjac, stir fry over high heat, add the cooking wine, soy sauce, vinegar, chicken essence, sugar, and salt to taste. Bring an appropriate amount of water to a boil, then add the fish and simmer for 10 minutes.
3.
Put the fish out first, thicken the konjac juice in the pot, sprinkle with garlic and pour it on the fish.
Tips:
Grass carp has high nutritional value and is rich in unsaturated fatty acids and selenium. It has the effects of warming the stomach, calming the liver and dispelling wind, treating arthralgia, reducing malaria, benefiting the intestines and improving eyesight. This recipe is delicious and nutritious.
