Shunde stewed fish

Cooking Instructions

1. The slender grass carp
   is still super vigorous in the pond, and it fell a few times along the way when I took the bag back, and broke a few bags. Catch it and knock it out, remove the scales, and remove the internal organs.

   

2. Cut the head and tail into sections, and cut the fish head in half. The fish is too long for two people to eat, so they take a piece in the middle and eat the rest after they are frozen. Add a spoonful of cornstarch, half a spoon of salt, and half a spoon of light soy sauce and marinate for 20 minutes.

   

3. The roast meat I bought was very fragrant. Diced

   

4. A few
   colors of shrimp will also be much sweeter

   

5. A handful of white shells

   

6. Bean sprouts or winter melon and white radish can be used

   

7. Heat the oil
   in the pan, add ginger and garlic and stir until fragrant, then set aside

   

8. Stir-fry the ginger and garlic oil in a hot pan
   and fry the fish
   over medium and low heat, and slowly fry the fish on both sides until golden brown

   

9. Pour in a pot of boiling water
   , the soup will be white at once, and it
   will cook on high heat for 1 minute

   

10. Add 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 1/2 tablespoon salt
    , stir-fry ginger, garlic and roast pork, cover and simmer for 10 minutes

    

11. Add the scallops and shrimp
    lids and cook over medium heat for 4 minutes

    

12. Try the taste, and if it's not enough, you can add a little salt

    

13. Heat the oil
    in another pot and fry the bean sprouts until they are broken

    

14. Transfer the stewed fish to the bean sprouts, spread the green onion segments
    and cook for a little 30 seconds,
    I didn't expect each ingredient to match so well, especially the addition of roast meat, which adds a special flavor to the fish.