Supplement: ham 25 grams of rape heart 25 grams of asparagus 25 grams
Seasonings: 8 grams of scallion juice ginger juice 7 grams of salt 5 grams of monosodium glutamate 1 gram of rice wine 10 grams of pepper 1 gram of vegetable oil 20 grams of each moderately
Sour cabbage stewed crucian carp practice:
1. crucian carp to remove the scales, gills and viscera, with water Rinse clean, in the fish on both sides of the gravel on the distance of 2 cm parallel knife lines, into the boiling water, slightly hot, fish out standby;
2. pickled sauerkraut (pickled cabbage) and green cabbage heart (rape heart) washed and cut into segments;
3. cooked ham and asparagus were cut into rectangular slices;
4. frying pan on a high flame, add vegetable oil, burned to 40% of the heat into the green onions, ginger, cooking wine, pickled sauerkraut segment, slices of asparagus slightly Sauerkraut section, asparagus slices stir fry;
5. Add milk soup (1000 grams), crucian carp, boiling skimming foam;
6. Stew with medium heat for 20 minutes, and then add salt, monosodium glutamate, pepper stew until the raw material is flavorful, sprinkled with slices of cooked ham can be.
For more information on carp stewed with sauerkraut, see mint.com food library/shiwu/suancaidunjiyu