Exercise:
Prepare ingredients. Knock the crucian carp out with a knife, remove the scales with the back of the knife, then cut a knife vertically from the fish's stomach, take out the guts, intestines and other internal organs, then take out the gills, then cut the fish twice with a knife, and then sprinkle some salt to marinate the fish for 5 minutes.
Wash coix seed and soak it in water for half a day in advance.
Put a thin layer of oil in the pot, use kitchen paper to absorb the water on the surface of the treated crucian carp, put it in the pot, fry it slowly with low fire, gently shake the pot body, let the fish move left and right to fry through one side, turn it over and continue to fry through the other side with low fire. Stir-frying with shredded ginger can reduce the smell.
When frying fish, boil a pot of water in the casserole at the same time. After the water is boiled, add the shallots and cook the fragrance. After the crucian carp is fried, add the shallots and continue to cook for 5 minutes until the soup turns white.
Then pour the soaked coix seed into the soup, boil it again, and simmer 1 hour.
Finally, add Lycium barbarum before taking out the pot and add salt to adjust the salinity.
But the most recommended thing is:
tremella soup
Exercise:
Soak tremella, remove roots and shred by hand. Soak Lycium barbarum in clean water
Put the tremella into a cooking machine and add a little water to make a paste.
Put the tremella into the pot, add appropriate amount of water to boil, put less water if you like sticky points, and put more water if you like fine points. Master the consistency by yourself.
Add some rock sugar and cook for 10 minutes or more, which will be sticky.
Add the soaked Lycium barbarum and cook for 3-5 minutes.
Ok, 8