Ingredients: crucian carp, ginger and onion.
Exercise:
1. Scrape the scales off the crucian carp, and the black film on the gills and belly must be cleaned, otherwise it will be harmful to health and have a strong fishy smell; 2. Cut a few crosses on both sides of the fish, then put them into the pot, add ginger, garlic, cooking wine and salt, evenly spread them on the fish by hand, and marinate for 10 minute; 3. Rinse the salted fish again and drain the water or use kitchen paper to absorb the water; 4. Slice ginger and chop shallots; 5. Pour oil into the pan. When the oil is hot, put the crucian carp into a small fire and fry it slowly. When the fish dish is ready, turn it over; 6. When the fish skin is golden on both sides, add ginger slices and add appropriate amount of boiling water to the fish body; 7, turn to the fire to stew milky white, skim off the floating foam on it (if you want to get milky white, you must add boiling water here and then simmer it); 8. After stewing for 15 minutes, add 1 tablespoon salt, add pepper to enhance the flavor, and continue stewing for 1 minute; 9, stew out of the pot, sprinkle with some chopped green onion, the soup is milky white, and the squid soup with rich and delicious taste is cooked.
Ingredients: ribs, lotus root, white radish, carrot, ginger, shallot, pepper, salt.
Exercise:
1. Peel and wash the lotus root, cut it into rolling blades, and rinse it with clear water. White radish and carrot are cut into hob blocks respectively. Chop the onion and slice the ginger.
2. Boil water in the pot, add ginger slices and cooking wine, put the washed ribs in the pot and simmer, then remove the water after boiling.
3. Take another pot, add appropriate amount of warm water, add cooked ribs, add ginger slices, and stew for 30 minutes first.
4. Then add lotus root, carrot and radish, add a little pepper and continue to stew for about 30 minutes.
5. After the lotus root ribs soup is cooked, add salt and stir well. Finally, when serving, serve it out and sprinkle with chopped green onion.
Ingredients: old hen, dried mushrooms, red dates and ginger.
Exercise:
1, put the killed hen on the fire and remove the fine hair. Just wash the chicken and cut it into small pieces. You can also put a whole chicken.
2. Soak mushrooms in cold water in advance, and then prepare a few red dates.
3. Boil the water in the pot, add ginger slices, add cooking wine, blanch and remove the chicken pieces.
4. Add a proper amount of water to the casserole, add the cooked chicken pieces, add ginger slices and red dates, cover the pot, and simmer for half an hour after the fire is boiled.
5, then add mushrooms and continue to stew for half an hour or you can stew for a while. After the chicken soup is cooked, just add a little salt.
Ingredients: pig hind legs, loofah, tofu, eggs, ginger and onions.
Exercise:
1, cut pork into diced pork and ginger into powder, then mix the diced pork and ginger evenly, and chop them into fine minced meat;
2. Put minced meat into a bowl, add tofu, add sugar and salt, soy sauce and pepper respectively, then add an egg, and stir the stuffing evenly with chopsticks in one direction;
3. Then beat the meat stuffing in the previous direction by hand, and the meatballs will be more elastic;
4. Cut the loofah into thin curly blades, then cut a little ginger into pieces and chop the shallots;
5. Pour a small amount of oil into the pot, stir-fry the ginger slices, pour a bowl of water, and pour the loofah slices into the pot to boil;
6. The loofah is almost cooked. Turn off the heat and start making meatballs and put them in the soup. Small fire can make the meatballs solidify quickly, and the meatballs will slowly cook from the outside to the inside, and the meatballs will not spread out; After all the meatballs are made, boil the soup with high fire, skim off the floating foam, cook for 2 minutes, add salt and pepper, stir well, put it in the soup bowl and sprinkle with chopped green onion.