Please Help Me to Name this Dish...
1.
Lotus fish treatment, wash and dry, surface moisture
2.
Right amount of pork belly mince, add a little soft tofu, some ginger froth chopped green onion, salt, sugar, a few drops of soy sauce (soy sauce is just for color), MSG loves to add or not, anyway, I did not add 😜 and then grab it
3.
Fill the seasoned minced meat into the fish maw
4.
Heat oil in a pan, sprinkle some salt and ginger slices
5.
Fry the fish on both sides of the oil pan until the surface is slightly yellow and lightly white, add about 3 tablespoons of old wine, pour in boiling water, the water level is almost full of the fish, then sprinkle a little sugar, cover the pan and burn it over high heat
6.
When the soup has received half and turn off the heat, use chopsticks to turn over the burnt white onion and the fried black ginger slices
7.
Re-insert the green onion and turn on a high heat to quickly collect the juice (it took me about half a minute to turn the heat on to off)
8.
Start the pot, first transfer the fish to the plate, and then pour the soup. OK, perfect👌😂
9.
This fish I did not add MSG at all. The combination of fish and meat, the fish absorbs the gravy and tastes very full, and the meat adds to the fish’s fresh fragrance. Too much seasoning will only cover up the taste of the food itself, so I choose “white” Burn" 😅This dish is worth a try for fans 😜
