Fish brothRibbed oystersTangerine peel ingredients: several Sandu tangerine peels, several white fish, two pieces of sea snail ribbed oysters, an appropriate amount of shrimp roe,Gingerand ginger juice in appropriate amounts, a little garlic pasteFood Network

How to make fish broth with ribbed oysters and tangerine peel:

.Peel off the green outer skin of the tangerine peels. After removing residual orange oil by fire roasting, use a small knife to slightly scrape off the scorched parts. Soak in water multiple times until bitter taste is removed, then cut into pieces for preparation.

.Rinse the white fish and lightly salt it. Use ginger slices to fry in an oiled pan and pan-fry the fish until fragrant. Clean with hot water, add water, and simmer to make a thick fish broth as preparation.

.Soak sea snail ribbed oysters, strain out the residue from the soaking liquid, take out the ribbed oysters and slightly marinate them in ginger juice and a little white wine before steaming.SteamAfterward, shred into fine strips for use.

.Shrimp roe are roasted thoroughly on a flat pan to prepare.Flat panRoast the shrimp roe until dry.

.Heat oil in a wok and stir-fry ginger slices and garlic paste. Add cut tangerine peels, stir-fry them through at home, add fish broth, shredded ribbed oysters, and bring to a boil over high heat. Reduce to low heat and braise until the tangerine peels are tender. Finally, add shrimp roe and oyster sauce for seasoning before serving.