Iron Pan Stewed Fish Nuggets

Name: Iron Pan Stewed Fish Nuggets
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g carp; 200g Winter melon; 100g Tofu skin; 1 tablespoon Soy sauce; 2 tablespoons Cooking Wine; 1 tablespoon Oyster sauce; 1 tablespoon Chili powder; 1 tablespoon Ginger powder

by Lightly gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

I have eaten fish stewed in an iron pot in Fresh Big Fish Square. Today I will imitate the fish I have eaten. I will use chili powder, ginger powder, light soy sauce, dark soy sauce, cooking wine, oyster sauce and soup. Put in the soup, then add the fish cubes to a boil, simmer in a small fire, and the taste is definitely not worse than the restaurant's. . .

Ingredients

400g Carp
200g Winter Melon
100g Tofu Skin
1 tablespoon Soy Sauce

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2 tablespoons Cooking Wine

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1 tablespoon Oyster Sauce

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1 tablespoon Chili Powder
1 tablespoon Ginger Powder

Iron Pan Stewed Fish Nuggets

1. Remove the scales, wash and cut the fish into mahjong-sized pieces

2. A soup made from chili powder, ginger powder, light soy sauce, dark soy sauce, and oyster sauce

3. Put the right amount of oil in the pot, add the chopped green onion and garlic cloves, fry until fragrant, put it in the soup and boil

4. Add appropriate amount of water or stock to boil

6. Put the fish in

7. Add cooking wine

8. The big fire burns a small fire

9. Sliced bean skin winter melon

10. Put it in the fish pot and continue to simmer

11. Put a little garlic sprouts just before it is out of the pot

12. Out of the pot

Tips:
The fish pieces are well cut, too small and fragile, and too big to taste. Vegetables can be added according to personal taste or potatoes, yams, cabbage, etc.