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.
Practice 2, milky white crucian carp soup
material
Crucian carp, tender tofu, ginger, garlic, salt, coriander and onion.
working methods
1. Scaled crucian carp, removed viscera and gills, washed and dried;
2. Add oil to the pot. After the oil is hot, add ginger and garlic and stir-fry until fragrant;
3. Add the 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. After fifteen minutes, add the tender tofu slices and continue to stew for five minutes;
6. Add salt, coriander and chopped green onion.
skill
1, when washing fish, the black film on the inner gill and belly must be cleaned, otherwise it will be unhealthy and have a strong fishy smell;
Be sure to wait until the oil in the pot is hot before frying the fish. When frying fish, don't turn it over in a hurry, pay attention to observation, and turn it to yellow at the bottom, otherwise it will easily break the skin and affect the appearance;
3. You can add spices such as pepper according to your personal taste.
Practice three, tofu 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 soak the tender tofu with clear water, then cut it into small pieces and soak it in clear water for 10 minute to remove the beany smell.
3. Heat the pan, pour in the right amount of oil, spread the ginger slices, slowly fry the crucian carp until both sides are golden, adjust the fire to the maximum, add the right amount of water to boil, pour in the tender tofu, boil again and turn to low heat for about 20 minutes, then add the right amount of salt and chopped green onion.