Ingredients
Amu Shad Chicken leg mushrooms Mushrooms Tomatoes Mustard Greens
Practice
1, fresh Amu Shad (Greedy White) scaled, gutted, wash all the ingredients
2, cut the chicken leg mushrooms into hobnail pieces and spare
3, cut mushrooms into thin slices, tomatoes into pieces and spare
5, pan hot, add a little oil, put fresh fish into the oil pan, low heat, and then put into the oil pan, and then put into the oil pan, low heat. p>
4, cut the mustard leaves into thin julienne
5, pan heat, add a moderate amount of oil, the fresh fish into the frying pan, frying fresh Amu Yellowtail (Greedy White) until brown, add ginger, tomatoes into the pan
6, tomatoes slightly softened after adding the cockles mushrooms, and finally add mushrooms slices
7, to be all the ingredients are frying to soften, add the amount of boiled water
8, large fire boil to small fire, stew 20 minutes until the fish soup becomes milky white, put mustard shredded, salt, white pepper can be
Practice two, stewed crucian carp soup
Materials
Carp 5, green onions, salt, ginger
Practice
1. The freshness of it!
2. Carp remove scales, clean, this step by the husband friendly sponsorship
3. casserole pour into the amount of water, put onion and ginger slices, and then put the carp. Large fire to boil and then turn to a small fire, stew for one and a half hours can be.
4. out of the pot of crucian carp soup, put a little salt seasoning can be. Fish less, more water, so the color is a little lighter.
Practice 3: Stewed Fresh Fish Soup
Materials
"Fresh Fish 1 Tail", "Ginger 1 Small Piece", "Celery 1 Stem", "Cilantro 1 Stem", "Rice Wine 3 Tbsp", "Salt A Little",
Practice
1: Chop the celery, chop the cilantro, and slice the ginger (without peeling).
2:Cut the fish from the stomach with a knife, remove blood clots and internal organs, wash, dry with kitchen paper towel, cut into pieces and set aside.
3:Take a pot and put in 4 slices of ginger and water (the amount of water that can cover the fish can be enough), turn on high heat and bring to a boil.
4:When the water comes to a boil, add the fish, ginger slices and 2 tablespoons of rice wine, and reduce the heat to medium.
5:Foam should be fished out.
6:Take out the soup bowl, put in the chopped parsley, chopped cilantro and 1 tbsp of rice wine and set aside (a heart appears at the bottom of the bowl).
7:When the fish turns white, sprinkle with salt and spoon into the bowl from step 6.
Method 4: Stewed sea bass soup
Ingredients
"1 sea bass", "water (over fish)", "1 green onion", "2-3 slices of ginger", "1 tsp of salt", "2 tbsp of wine"
Methods
1: Cut fish into chunks, slice ginger, and cut green onion into pieces. Slice ginger and green onion. Wash the fish. When the water is boiling. Add ginger slices, sea bass, rice wine.
2: Cover the pot and cook, about five to eight minutes, you can open the pot with chopsticks slightly inserted into the fish to see if it is cooked. Add scallions and salt to taste.
Method 5,
Materials
Main ingredient: 400 grams of crucian carp,
Accessories: 100 grams of pork tenderloin, 20 grams of asparagus, 15 grams of mushroom,
Seasoning: 10 grams of wine, 10 grams of green onion, 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 2 grams of pepper, 2 grams of chicken broth and 20 grams of peanut oil.
Methods
1. Scrape and clean the fish, change the knife. Cut the tenderloin into slices, split the mushrooms into two, cut the bamboo shoots into thin slices, and cut the scallions and ginger into large sections.
2. The fish into the hot water blanch a little, add a little wine to fishy flavor, to be more foam in the pot when the fish out.
3. Put the fish into the hot frying pan, fry for a few minutes on each side, and then into the tenderloin meat frying until browned, and then add green onions, ginger, bamboo shoots and mushrooms, cooking wine, and then add broth, cook for half an hour.
4. Add salt, monosodium glutamate (MSG), chicken essence and pepper to the boiled fish soup, and adjust the taste of the pot.