An authentic Ningbo dish!
|Fresh bamboo shoots||100G|
|Big yellow croaker||1 Article|
Yellow croaker peeled and washed, pull the willow leaf flower knife, slightly boiled on both sides with boiling water, drain and use.
Diced Chinese cabbage, shredded bamboo shoots, shredded ginger, sliced garlic, and sliced onions.
Put a little oil in the pan and cook until 70% hot, pour the bamboo shoots and stir fry until the seasoning comes out, and put it on the plate for use
Remove the oil from the pan and cook until it is 70% hot. Put the ginger and garlic slices slightly flat, and put the yellow croaker on both sides.
Add about 700G of boiling water, add an appropriate amount of salt, boil the lid and boil over high heat to medium heat for about 10 minutes.
When the soup color is white and the fish eyes are white, add the fried bamboo shoots and vegetables, use high heat to boil, add the onion segments, a small amount of monosodium glutamate can be served. (If you do n’t like ginger, you can slice the ginger and cook it with chopsticks.)