3 crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu and 200 grams of fresh mushrooms. Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 3g of pickled red pepper, 5g of monosodium glutamate15g, 20g of chicken essence, 3g of pepper and 20g of cooking wine.

Production method

1. Cut the magnolia slices into diamonds, box the tofu, divide it into seven parts, divide the fresh mushrooms into two parts, wash the crucian carp soup and put it into a casserole for later use.

2. Slice ginger and garlic, onion and soaked red pepper and cut into "horse ears" shape.

3. Scaled crucian carp, gills and internal organs, fried in oil pan until golden brown on both sides, and taken out.

4. Set the wok on fire, heat it with oil, add ginger and garlic slices, onion, soak red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, bring to a boil, remove the floating foam, pour into the pot and go on stage.