Stewed Fish with Cordyceps Flower
1.
Prepare ingredients, cordyceps flowers, fish meat;
2.
Remove the stems of the fresh Cordyceps flower, wash and drain. Cordyceps flower is not suitable for soaking in water, just wash and drain.
3.
For the washed fish, cut fish pieces about 1.5cm in width, add oil, salt, cornstarch, light soy sauce, fish sauce, ginger, wash and cut into shreds, mix together and marinate. Fish sauce can be fresh and fishy, and many Cantonese dishes will contain fish sauce.
4.
Heat the pan, pour the oil, add the fish cubes, fry on medium-low heat until slightly yellow, flip the other side and continue to fry until slightly yellow.
5.
Fry the fish until slightly yellow, add the washed cordyceps flowers, and a small bowl of broth. If there is no broth, use boiling water. Do not use cold water. Cold water fish will not taste good. Bring to a boil again, change to medium-low heat, cover and simmer for 5-6 minutes
6.
The soup becomes less, the cordyceps flower is also cooked, the fish meat has the sweetness of the cordyceps flower, and the cordyceps flower has the fragrant fragrance of the fish meat. At this time, add salt and chives, turn off the fire, and make it delicious.
Tips:
1. Fry the fish on a low fire, use chopsticks when turning it over. 2. When picking fresh Cordyceps flowers, do not have any blackening. Blackening is bad. 3. Cordyceps flowers are easy to cook, just use low heat when stewing.
