Cuisine and functions: home-cooked recipes

Ingredients for making crucian carp jelly:

Main ingredients: several small crucian carp (preferably wild, no need for big fish) , small fish tastes better), minced coriander. Edible oil, refined salt, cooking wine, ginger, green onions, soy sauce.

Features of crucian carp jelly:

When I was a kid, I could eat crucian carp jelly every winter. Now, since I have a refrigerator, I can eat delicious crucian carp all year round. Frozen.

Teach you how to make crucian carp jelly and how to make crucian carp jelly delicious. 1. Remove the scales, gills and belly of the crucian carp, wash it, drain the water, and marinate it with cooking wine and a little salt for 20 minutes. ? 2. Light the iron pot, add oil until it is 5 mature, add crucian carp and fry until both sides turn yellow (a bit difficult), then add ginger, green onions, cooking wine, add soy sauce and water, bring to a boil and slowly turn to low heat Stew for about an hour (longer time means better taste) until the fish meat and fish bones are separated. Use chopsticks to remove the fish bones and pour them into a bowl; 3. Place the bowl in the refrigerator, take it out after freezing, and sprinkle with minced coriander Just garnish (usually keep it in the refrigerator and can be eaten as you go).