Sweet, Tender and Fragrant that Adults and Children Love-pine Nut Fish Rice

Sweet, Tender and Fragrant that Adults and Children Love-pine Nut Fish Rice

1. Take a section of silver carp abdomen, wash the slices to remove the fish bones, and cut into small dices.

2. Cut green peppers and red peppers into small cubes, wash and rinse the frozen corn kernels, drain the water, cut the shallots into sections, add cooking wine, salt, and pepper to the fish and rice for marinating.

3. The cut green peppers and red peppers are cooked in boiling water, over cold water.

4. Put the pine nuts in the pot without adding oil, and stir them over a low heat until the surface turns yellow, then let it cool and set aside.

5. Put the oil in the pot and put the fish and rice in the pan to discolor it and remove it.

6. Add a little oil to the pan and fry the shallots.

7. Add the corn and stir fry.

8. Add hot diced green and red peppers and season with salt.

9. Then add fish and rice and stir fry.

10. Add a little water and starch to thicken the thick gorgon

11. When the soup is almost dry, add the pine nuts.

12. Stir evenly to get out of the pot.

Tips:

1. The big silver carp has few thorns in the abdomen, so you don’t have to worry about small thorns after a layer of bone is sliced off, but you still need to look carefully when you cut it.

2. It is better to use mandarin fish and salmon for the fish and rice. I use the most common silver carp, as long as it has fewer spines.

3. When stirring the pine nuts, keep shaking the pot with a low fire to avoid burning.

4. The oil content of pine nuts is very large and should not be over-eaten.