Recipe for braised fish chunks with pine mushrooms

Clean the fish, drain it, and cut off the tail and fins.

Cut into fish pieces

Sprinkle with white pepper powder, ginger powder, scallion powder, salt, and cooking wine, mix well, and marinate for 20 minutes.

The fish meat was firm and very fresh.

Clean the pine mushrooms, blanch them in boiling water for 1 minute, drain and remove.

Take 3 teaspoons of shallot lard and melt it in a pot.

Sauté scallions, ginger, and garlic in oil until fragrant.

Add 1 teaspoon of perilla sauce

Stir-fry until fragrant

Add 3 tablespoons of water

2 teaspoons of second-grade soy sauce for color and aroma

After the broth boils, add the marinated fish pieces to the pot.

Add 2 teaspoons of cooking wine to enhance the aroma and flavor.

After boiling again

Add the pine mushrooms to the pot, simmer for 5 minutes to reduce the sauce, then adjust the salt and MSG to taste.

Sprinkle with a little shredded green onion before serving. No need to fry in oil; just cook it directly for a healthy and delicious result.