material
Crucian carp no.2
20g of ginger
Lard 30 grams
2 shallots
5 grams of soy sauce
3 grams of water
Practice steps
1, (Carassius auratus soup) Materials for making Carassius auratus soup and steamed Carassius auratus meat: two Carassius auratus. 20g of ginger, 2g of onion, 30g of lard, 5g of soy sauce and 3g of water.
2. The next step is to deal with the crucian carp.
3, 1. First, gut the crucian carp, wash the gills and remove the fishing line.
4.2. Drain the oil from the hot pot.
5, 3. Use a casserole on the other side, put ginger slices and shallots in the casserole, and boil it with high fire.
6.4. Wash the crucian carp and remove the fishy smell for later use.
7.5. Put the crucian carp in the oil pan and fry it with slow fire.
8, 6. Use a smaller glass lunch box. Put ginger and onion under the glass lunch box.
9.7. Peel the fish from the belly of the fried crucian carp.
10, 8. Put it in a glass lunch box. Put ginger slices and onions on the fish.
1 1, 9. Put it in a steamer and put lard, soy sauce and water on the fish.
12, 10. After the water is boiled, put the peeled crucian carp into the pot.
13, 10. After the water is boiled, skim off the floating foam.
14, 1 1.
15, 12. Screen the fishbone with a sieve.
16, 13. The crucian carp meat steamed in another pot is also good. Remove the ginger and onion (steam for six or seven minutes).