Carp 1, angelica 2, astragalus 2, ginger 5, rice wine 1 spoon.
Practice: 1. ) Wash carp, marinate with 2 slices of ginger and 1/2 tbsp rice wine for 10 minute to remove fishy smell.
2.) Dry the pickled carp and fry it in the oil pan.
3.) Fill the pot with 1000cc of water and bring to a boil. Add Radix Angelicae Sinensis, Radix Astragali and 3 slices of ginger, bring to a boil with high fire and continue to cook for half an hour.
4.) Add carp and continue to cook for half an hour, then add 1/2 teaspoons of rice wine to boil, then immediately turn off the heat and serve in a bowl.
Carp soup with thick sauce
Main ingredients: carp 1 (about 400g), Coprinus comatus 50g, milk100g, Lycium barbarum10g, onion10g, ginger10g, salt 5g, and auxiliary materials: Shaoxing wine and a little.
Exercise: Time: 10 minutes
Cooking time: 25 minutes
1. Wash carp and cut into two pieces. Peel and slice ginger, vertically cut Coprinus comatus into two sections, soak Lycium barbarum and cut onion into sections.
2. Put oil in the pan, add carp, fry on medium heat until both sides are slightly yellow, add Shaoxing wine, add shredded ginger, inject clear soup, and bring to a boil on medium heat.
3. When the soup is slightly white, add Coprinus comatus, Lycium barbarum and onion, add salt, mushroom essence, pepper and milk, and stew thoroughly.
Carp Soup with Black Beans
Ingredients: 30g black beans, carp 1 piece (about 250g), ginger slices 1 piece.
Practice: (1) Wash black beans and soak for 3 hours; Wash ginger; Scales, gills and intestines of carp are removed, washed, fried in a pot and slightly fried.
(2) Put all the ingredients together in a pot, add a proper amount of water, boil with strong fire, then simmer until the black beans are full and season. Eat meat with soup.
White jade carp soup material:
1/2 onion, 150g wax gourd, 1 carp, 2 tablespoons salad oil, 2 slices of ginger, 1500c.c water, 1 tablespoon yellow rice wine, 1 teaspoon salt.
Practice: 1. Cut the onion into sections for use; Cut the wax gourd into pieces for later use; After the carp is eviscerated, dry the fish with paper towels for later use.
2. Take a wok, add salad oil, stir-fry shallots and ginger slices, then add carp and stir-fry for about 1 min until the surface is golden yellow.
3. Continue to add water, yellow wine and wax gourd slices. After the fire is boiled, skim off the floating foam, turn to low heat and continue to cook for 20 minutes. Add salt to taste before taking out.
Red bean carp soup (3-4 portions) Red bean: 100g carp: 1 strip (about 400g) Pericarpium Citri Tangerinae: a small piece of garlic: 3 pieces of ginger: 3 pieces of water: 8 bowls.
Practice: 1. Wash adzuki beans and soak them in water;
2. Garlic undressing; Wash and soak pericarpium Citri Tangerinae until soft, and scrape off the pulp;
3. Wash the slaughtered carp and drain the water;
4. Pour two spoonfuls of oil into the hot pot, add carp and ginger slices, and fry on both sides of medium and small fire until slightly yellow;
5. Boil the water, add all the ingredients, cook on high fire for 20 minutes, turn to low heat for one and a half hours, and season with salt.
Bamboo shoots, watermelon skin and carp soup
Ingredients: carp 1 strip (about 750g), fresh bamboo shoots 500g, watermelon peel 500g, plum beans 60g, ginger and jujube.
Practice: ① Peel off the hard shell of bamboo shoots, then peel off the old skin, cut into pieces, and soak in water 1 day; Remove gills, viscera and fish scales from carp, wash and stir-fry slightly; Wash the cowpea, watermelon peel, ginger and red dates (remove the core).
(2) Put all the ingredients into a boiling pot, boil with strong fire, simmer for 2 hours with low fire, and add refined salt to taste.
Red dates, black beans and carp soup materials:
Carp 1 strip (about 500g), red dates 1 20g salt of black beans 1 teaspoon (5g) ginger1small pieces of water 1500ml.
Practice: 1. Carp removes scales, gills and internal organs (generally these can be handled by the seller when buying fish), controls water to dry after washing, and completely dries the fish with paper towels.
2. Do not put oil in the pot, put the black beans in the pot and stir-fry on low heat until the bean shells crack. Then wash and drain for later use.
3. Pour the oil into a non-stick pan. When the fire is heated to 70% heat, add carp and fry until golden on both sides, and take out.
4. Put the fried carp into the soup pot, add boiling water at one time, then add black beans, red dates and peeled sliced ginger slices, bring to a boil with high fire, and cover it and turn it to low heat 1 hour.
5. Season with salt before eating.