The production method is generally as follows:
Slaughter and clean the crucian carp, cut five knives on both sides of the fish, peel and clean the white radish, cut it into filaments, clean and cut the chives, clean and slice the ginger, pour oil in the pan, heat, fry the crucian carp until both sides are slightly burnt, pour in a proper amount of water, shred the fresh meat, shred the chives, slice the ginger, shred the white radish, cook with cooking wine, and then cook for 10 minute.
Exercise 2:
1, fresh crucian carp is washed, and the black film in the fish belly is removed;
2. Cut two knives on each side of the fish, soak the fungus and shred the radish for later use;
3. Dry the washed crucian carp, then pour oil and fry the crucian carp until golden on both sides.
4. After the fish is fried, add cold water to the pot (cold water must be added to cook a very milky fish soup);
5. Add onion and ginger and cook until boiling. After the water boils, add auricularia auricula and shredded radish.
6, cover the lid, simmer for 20 minutes, stew until the soup is milky white, add salt.
Exercise 3:
1. Scales, gills and internal organs of crucian carp are removed, washed and dried, and three knives are obliquely scratched on both sides of the fish.
2, white radish peeled and washed, cut into filaments; Cut the onion and peel and slice the ginger.
3. Heat 3 tbsp oil in the pan, saute ginger slices, add crucian carp and fry until golden on both sides. Set aside.
4. Pour 3 bowls of water into the pot, add shredded radish and crucian carp, and simmer for 30 minutes until the soup is milky white.
5. Sprinkle with shallots, add 2 tbsps of concentrated chicken juice, 1 tbsps of cooking wine and 1/2 tbsps of salt, stir well to taste, and serve.