Seafood and cabbage stew
Overview
The ingredients used today are basically fresh. We don’t have fresh seafood here, so they are all supplied in bags. If done properly, it’s still good. Stewing food at home in winter is indeed a great pleasure. The more you eat, the warmer it becomes. It feels like you are missing a charcoal stove. Speaking of charcoal stoves, we are not into this thing, but we have a fireplace, and the roasted sweet potatoes are first-class. I am not very greedy and dissatisfied, haha.
Tags
Ingredients
Steps
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Soak the mushrooms and dried shrimps overnight, take them out when cooking, put them in a pot, put the dried mushrooms and dried shrimps first, and then slowly pour in the soaking water. Do not pour all the water in, as there will be sediment at the bottom, leaving about 10% of the water at the bottom. Bring to a boil over high heat, then switch to low heat and simmer slowly to bring out the flavor of the mushrooms and dried shrimps, and cook for about 30 minutes.
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Add Korean cabbage and ginger slices and simmer over low heat.
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Fry the tofu until golden brown, put it in the pot and continue to simmer.
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Add the golden needles and fungus and continue to simmer.
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Put the ice fish into cold water, add 1 tsp of salt, stir a few times, soak for 20 minutes, remove and drain the water, add 1 tbsp of cornstarch, and mix well.
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Add Chinese cabbage.
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Cook until cooked through.
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Boil water over high heat, pour in the chilled ingredients, wait for a while, stir a few times, add an appropriate amount of salt, 1 tablespoon light soy sauce, 1/2 teaspoon pepper, 1 tablespoon white wine, 1 tablespoon oyster sauce, stir a few times, and mix.
