Stewed Grass Carp with Hime Mushroom
by Smile
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Clean the grass carp and scrape the black membrane in the abdomen.
2. Cut the grass carp head with a knife edge, and slowly slice the fish spine flat with the tip of the knife.
3. Take the meat off the back.
4. Chop the fish bones into pieces.
5. Slice the fish into slices.
6. Add an egg white and starch, mix well and marinate for 15 minutes.
7. Wash the Himitake.
8. Prepare dried chilies, ginger, pickled peppers, and chopped green onions.
9. Put oil in the pan and fry the fish bones slowly.
10. Stir fragrant dried chili, ginger and pickled peppers.
11. Add appropriate amount of water to the pot.
12. Add the washed Himitake.
13. Put a small piece of hot pot base and cook on medium heat for ten minutes.
14. Quickly put the fish fillets into the pot one by one.
15. Add pepper.
16. Season with salt.
17. Add chicken essence.
18. Sprinkle chopped green onion and turn off the heat.
19. Finished product.
