Bass with Spring Bamboo Shoots

Bass with Spring Bamboo Shoots

Overview

The fish is fat, the bamboo shoots are tender, the soup is thick and delicious

Tags

Ingredients

Steps

  1. Peel the spring bamboo shoots, wash and cut into pieces

    Bass with Spring Bamboo Shoots step 1

  2. Put it into boiling water and scald it slightly to remove the oxalic acid and bitter taste, take it out and wash it

    Bass with Spring Bamboo Shoots step 2

  3. Soak the mushrooms in light salt water for a while, wash and slice them

    Bass with Spring Bamboo Shoots step 3

  4. Remove the scales, gills, fins and tail of the bass, break the belly and remove the internal organs, cut both sides of the fish body into flower knife, and apply a small amount of salt evenly

    Bass with Spring Bamboo Shoots step 4

  5. Heat a pan, add oil, add seabass and fry until both sides are slightly brown

    Bass with Spring Bamboo Shoots step 5

  6. Add green onions and ginger slices and fry until fragrant

    Bass with Spring Bamboo Shoots step 6

  7. Add the mushrooms and fry until soft

    Bass with Spring Bamboo Shoots step 7

  8. Pour cooking wine, add water to make it even with the fish body, and bring to a boil over high heat

    Bass with Spring Bamboo Shoots step 8

  9. Add a little white vinegar, add 1 tablespoon of lard, add spring bamboo shoots, an appropriate amount of salt, and cook over medium heat for about 20 minutes, leaving some soup

    Bass with Spring Bamboo Shoots step 9

  10. It’s time to eat~~~~~

    Bass with Spring Bamboo Shoots step 10