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Method:
Clean yellow croakers. Trim off
the husk and hard skin of bamboo shoot, then slice it. Rinse
preserved mustard green, dice the stem part, keep the leaves uncut,
just squeeze out excess water. Heat 2 tablespoons of oil to fry
scallion sections and ginger until fragrant. Put fishes in, fry
both sides for a while, move to one side or remove them. Put
preserved mustard green and bamboo shoot slices in, stir-fry and then
splash wine and 6 cups of water in, bring to a boil. Return
fishes back to soup, cook over low heat for 15-20 minutes.
Remove and discard the leaves of mustard green. Season with
salt.
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