How to cook Cantonese style boiled grass carp

Every festive season makes people miss their families more. If you are working in a foreign country, you must miss your home and your family. In a few days, you will be able to get rid of the pain of missing someone. When you meet your loved ones, if you can cook a delicious meal for them yourself, they will definitely be very pleased. So, let me teach you how to make Cantonese style boiled grass carp.

1.1 Grab a handful of sprouts, wash them, buy pork with skin and fat, cut out the fat, cut into small pieces, you can ask the butcher to help you peel the skin when you buy pork in the market, and use the lean part later, here we only want the skin, (the fat can be seen in another dish "Lard and Soybean Sprouts")

2.2 Soak the golden needles in water, wash the fish, peel the garlic, and slice the ginger.

3.1 Pick up the ginger and garlic, add the fish and fry until golden brown. The more golden the better the fragrance. Don't use too high heat, medium to low heat is better. It all depends on your skill!

4.2 Add oil and sauté ginger and garlic.

5. Put all the ingredients in a pot and cook. Again, don't use too strong a fire. Just use medium to low heat. Because of the cooking wine and balsamic vinegar, it won't get mushy even if you cook it for an hour or two.

6. The seasonings used,,, just cut the pepper into circles,, if you like spicy food, you can add more... Isn't it very simple... (The lid of this cooking wine is like a cup, the one-covered cup mentioned above is its lid)

7. Remove from the pan and serve!

Although the above method of Cantonese-style boiled grass carp may seem a bit complicated, I believe that you are smart enough to have mastered it. Now that you have mastered the text, you can start doing it yourself. I believe that you have strong hands-on ability.