Braised crucian carp

This soup is delicious and nutritious.

material

Material: 400g crucian carp,

Accessories: pork tenderloin 100g, winter bamboo shoots 20g, fresh mushrooms 15g,

Seasoning: cooking wine 10g, onion 10g, ginger 5g, salt 3g, monosodium glutamate 2g, pepper 2g, chicken essence 2g and peanut oil 20g.

working methods

1. Scrape the fish clean and change the knife. Slice tenderloin, split mushrooms in two, slice bamboo shoots, and cut onion and ginger into large sections.

2. Soak the fish in hot water, add a little cooking wine to remove the fishy smell, and remove it when there is more and more floating foam in the pot.

3. Put the fish in a hot oil pan and fry on both sides for a while, then add the tenderloin and fry until it changes color, then add the onion, ginger, bamboo shoots and mushrooms in turn, cook the cooking wine, then add the stock and cook for half an hour.

4. Add salt, monosodium glutamate, chicken essence and pepper to the cooked fish soup, and adjust the taste to eat.

Braised tripe

material

1 tripe, 4 shallots, 2 small pieces of ginger, 5 cloves of garlic, 2 tablespoons of spicy bean paste, 1 tablespoon of black bean paste, 1 pot of spiced gravy.

working methods

1. Wash the tripe and blanch it with boiling water for later use.

2. Wash the onion and cut it into long sections. Pat garlic for later use.

3. Take an oil pan, add onion, ginger and garlic, stir-fry until fragrant, then take out the spice residue, stir-fry black bean sauce and spicy bean paste with the oil in the pan, then pour it into the pot of spiced marinade, bring it to a boil with strong fire, put it into the tripe, and then turn to low heat for about 2 hours until the chopsticks can pass through the tripe.

4. Take it out and cut it into small pieces, put it in a plate and sprinkle with a little chopped green onion.