Snakehead fish with lotus root soup


1 little snakehead fish

400 grams lotus root

1 piece ginger, sliced

2 tablespoons cooking wine

1/2 teaspoon ground black pepper

1/2 teaspoon salt

2 tablespoons vegetable oil


1. Remove guts and black membrane from the snakehead fish


2. Slice the snakehead fish into some chunks


3. Peel and slice the lotus root into chunks


4. Blanch lotus root in boiling water for 3 minutes, take out, drain


5. Heat a skillet over medium heat, pour vegetable oil in the skillet, heat oil until shimmering, drop fish in the skillet


6. Fry the fish until golden, drop ginger in the skillet


7. Pour cooking wine in the skillet


8. Pour some boiling water in the skillet


9. Pour all the mixture in a stew pan, drop lotus root in the stew pan, heat the stew pan over high heat, bring to a boil, turn down to low heat, simmer for 1 hours


10. Season with salt and ground black pepper


11. Serve