3. Wash coriander and cut it into 1 cm length for later use.
4. Put a proper amount of sesame oil into the pot, put the crucian carp into the pot, fry until both sides are golden, add a little cooking wine to remove the fishy smell, add 1L cold water, and stew the fish on low heat.
5. Add minced onion and ginger, add salt, a little soy sauce vinegar and a little sugar, and stew for 20 minutes until the fish soup is milky white.
6. Pick up the fish and put it in the pot. Cut the coriander in the fish soup in the pot, turn to high heat, and turn off the heat when the fish soup boils for about 20 seconds. Pour the fish soup into the pot, and finally add black pepper and sesame oil according to your personal taste.
Coriander 200g, tofu 100g, crucian carp 1, ginger, salt, monosodium glutamate and lard.
1. Carassius auratus is slaughtered and drained; Wash coriander and cut into sections; Soak tofu in salt water for 15 minutes, take it out and cut it into small pieces; Wash and slice ginger.
2. Heat the lard in the pot, fry the slaughtered fish until it turns yellow and put it on a plate for later use.
3. Leave some base oil in the pot, heat it, stir-fry ginger slices, add appropriate amount of water, bring to a boil over high fire, add tofu and fish, cook for about 15 minutes, add salt and monosodium glutamate to taste, and finally add coriander.
Ingredients: Carassius auratus meat Accessories: Poria, Jujube, Rehmannia glutinosa, salt and Jiang Shui.
1 crucian carp removes the black film inside and cleans it; Put oil in the pan, first fry the ginger slices in the pan, then put the crucian carp, and fry until both sides are brown.
2 Add 4 bowls of water to the pot, about 1000 ml. Boil on a fire
3. Pour the cooked crucian carp into the pot together with the soup, and add the meat slices.
4 Wash Radix Rehmanniae, Rhizoma Smilacis Glabrae and candied dates slightly, and then put them into soup buns and casserole.
5 After the fire is boiled, turn to low heat and simmer for about 1 hour.
Finally, skim off the floating foam in the soup and add salt to taste.
(1) crucian carp to scale and belly. After washing, fry in salad oil until slightly yellow. Add Shaoxing wine, ginger slices and appropriate amount of water to boil.
(2) Wash the Chinese cabbage and cut it into pieces, cut the tofu into pieces, put it in a vessel, and put (1) together with the soup into the vessel.
③ Put bamboo shoots, Jinhua ham slices and auricularia auricula on the fish, simmer for 20 minutes, then season with salt and pepper, and serve.
500 grams of crucian carp, 50 grams of water-soaked mushrooms, 25 grams of winter bamboo shoots, 25 grams of cooked ham, onions, ginger, Shaoxing wine, lard, chicken powder and salt.
1, crucian carp clean, wash and drain, draw fine lines on both sides of the fish with a knife, and marinate with Shao wine and a little salt for a while; Slice onion, ginger, mushrooms, ham and winter bamboo shoots.
2. Put the crucian carp in a soup basin, add mushrooms, bamboo shoots, ham slices, lard and onion ginger, pour the soup mixed with chicken powder, steam it for half an hour on high fire, take it out, and then take out the onion ginger.
Ingredients: 2 crucian carp, 500g white radish. Proper amount of peanut oil, 2 teaspoons of salt, sugar 1 teaspoon, ginger 15g, and proper amount of coriander.
1. Kill the crucian carp, wash it and drain it. If fish eggs like to eat, wash them and leave them for a while to make them fragrant in the soup.
2. Wash coriander and ginger and slice ginger. Shred white radish. Heat the pan, add oil and fry the fish.
Fry one side, turn the other side, and fry another piece of caviar.
6. Then pour in the right amount of boiling water, be careful that it must be boiling water, otherwise the soup will not be milky white for a while.
7. When the soup is milky white, add shredded radish and continue to cook.