material
Carassius auratus 1, Flammulina velutipes 250g, Lycium barbarum 10, onion, onion and ginger.
working methods
1. Cut and clean the gill of crucian carp, and cut three holes on both sides of the fish with a knife.
2. Fry in the oil pan until both sides are golden, and take it out for use.
3. Put the fish in a casserole or soup pot, and add some water, at least don't touch the fish. Add cooking wine, salt, onion and ginger. Turn on the fire, cover the pot and cook.
4. Wait for the pot to put the medlar and cook for 20 minutes on low heat.
After 5.20 minutes, add Flammulina velutipes.
6, 5 minutes later, the pot can be served, sprinkled with chopped green onion to taste, delicious.
Method 2 of crucian carp soup
material
A big piece of tender tofu, a crucian carp, onion, oil and salt.
working methods
1. Clean the internal organs of crucian carp (let the fish stall help with the treatment), rinse the blood with clear water, and then apply proper amount of salt on the fish to marinate 15 minutes.
2. Gently add water to tender tofu, then cut it into small pieces and soak it in water for 10 minute to remove the beany smell.
3, the pot is hot, pour the right amount of oil, spread the ginger slices, and slowly fry the crucian carp until golden on both sides.
4. Turn the fire to the maximum, add appropriate amount of water to boil, pour in tender tofu, boil again, turn to low heat for about 20 minutes, and add appropriate amount of salt and chopped green onion.
The practice of crucian carp soup 3
material
Crucian carp, tender tofu, ginger, garlic, salt, coriander and onion.
working methods
1, Carassius auratus scale to remove its viscera and gills, wash, and control the water.
2. Add oil to the pot. When the oil is hot, add ginger and garlic and stir fry.
3. Add crucian carp and turn to low heat for anti-frying.
4. When the fish skin turns yellow, add appropriate amount of boiling water and turn to medium heat for slow stew.
5./kloc-After 0/5 minutes, add tender tofu slices and continue stewing for 5 minutes.
6. Add salt, coriander and chopped green onion.