Supor Black Fish Soy Milk Mushroom Stew

Name: Supor Black Fish Soy Milk Mushroom Stew
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: A Black fish; 250g Soy milk; 40g Shiitake Mushrooms; 30g Boletus; 8g ginger; 10g shallot; 1/2 Egg white; 1 tablespoon Cooking Wine; 1 tablespoon 1 tablespoon vinegar; a little starch; 8g Sugar; Some salt; a little Wolfberry

by Susuai Food

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

From the trial application of the Supor Chinese blazing pottery electric cooker to the private customized assembly line operation, to the door-to-door delivery of the pot, every step is firm and clear, and every step is full of heart, which makes people very moving.
This Dashuai pot is really to put it down. It uses the traditional open flame cooking method. It boils extremely fast and simmers on a low fire. It can effectively lock the heat, making the stewed soup not only rich in nutrition, but also delicious!
After receiving the tall Chinese hot pottery electric cooker from Supor, I immediately used it to make this low-fat detoxifying slimming soup-black fish soy milk and mushroom pot, which perfectly combines the deliciousness of black fish and the mellow fragrance of soy milk, plus mushrooms The freshness is added to the freshness, creating a pot of superb fish soup. The aroma is overflowing in the entrance, which is endlessly memorable.

Supor Black Fish Soy Milk Mushroom Stew

1. Wash the black fish, remove the scales and internal organs, cut off the head and tail, and cut the whole fish into fillets.

Supor Black Fish Soy Milk Mushroom Stew recipe

2. Add cooking wine and vinegar

3. Add ginger and salt

4. Add some sugar and marinate for 20 minutes, then pour in egg white and wrap the fish fillets (don’t mix the fish head and tail with egg white and starch, you can take out the fish head and tail)

5. Add a little starch and wrap it on the fish fillets

6. Add water and ginger slices to a pot and bring to a boil, add the fish slices and remove them when they turn white

7. Heat a little oil in an electric cooker to sauté the ginger slices, add the fish head and fish tail and fry until slightly yellowed, pour in the cooking wine, then pour in the soy milk, cook for half an hour, then add the mushrooms