Afternoon tea

Stir-fried Yuner Ear with Caragana Fragrans and Longli

Its true to eat fish with closed eyes. Im afraid there are few kinds of fish that can be eaten like this. Theres no need to worry about fish bones. Besides family members, its also suitable for babies to eat fish on their plates. The shape of dragonfish is like tongue, also known as cattle tongue, also called sole fish. It has a delicate taste, tender meat and rich contents. Calcium, iron, zinc, iodine and other trace elements, high protein, low fat, suitable for steaming and braising all kinds of practices, but fresh dragon fish is not common, we see in the supermarket are basically frozen dragon, this fish is generally not small, complete half of the fish without a little bit of fish spine, fried to eat, slip to eat. They are all good choices to match the delicious Auricularia auricula. Its also a perfect combination of buckwheat and vegetable.

Food Material List

  • 1 Dragonfish
  • 2 Black fungus
  • 3 Shredded lemon

Operational steps

  • 1 Thaw the dragon fish in a bowl and rinse the black fungus.

    Stir-fried Yuner Ear
  • 2 Cut the dragon fish into small pieces with a slanting knife and use starch to grab them well.

    Stir-fried Yuner Ear
  • 3 Blanch the water for one minute and the black fungus for about three or five minutes. Remove the dried water and set aside.

    Stir-fried Yuner Ear
  • 4 In a pan, put some oil into the shallot and pepper. Stir-fry the black fungus in the pan, then put the dried fish in the pan. Stir-fry slowly over medium heat.

    Stir-fried Yuner Ear
  • 5 Pour in proper amount of sauce, salt, sugar and a little vinegar, stir-fry with shredded lemon.

    Stir-fried Yuner Ear
  • 6 Stir-fry evenly and serve on a plate.

    Stir-fried Yuner Ear

Tips

1. Auricularia auricula should be dried as much as possible to avoid splashing oil after cooking.
2. When making this dish, its better to use a pan to heat the fish evenly and avoid over-frying the fish.
3. Dont overdo the shredded lemon. A little shredded lemon will enhance the flavor. The light lemon flavor makes this dish just right.

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