Seasoning: salt, chicken essence, cooking wine, pepper and cooking oil.
Practice:
1, crucian carp to remove internal organs, scales and other impurities, wash the fish on both sides of the cutting knife, then pour a spoonful of salt to wipe the fish evenly, and then marinate 15 minutes.
2. Fry two more eggs, pour cold oil into a hot pan, and add oil into the eggs to fry. Fry until one side is shaped and turned over. Fry until both sides are golden, and then take out the pan and put it in a bowl for later use.
3, prepare a white radish peeled and shredded, just wipe a plate is enough, and the rest is taken to stir-fry and eat.
4. Heat the pan and pour in the oil. Add the oil to the marinated crucian carp and fry it. Don't turn it over first. Fry it slowly on low heat. Fry it until it is golden on one side and then turn it over. Fry it until it is golden on both sides and shovel it out on the plate for later use.
5. Boil the oil, add ginger slices and garlic, stir fry until fragrant, then pour in a bowl of boiling water, add the fried crucian carp and boil it, and pour in boiling water to make the crucian carp soup more milky.
6. Cover and cook over medium heat 15 minutes.
7. Time to open the lid, add the fried eggs, add the onion knots, cover and cook for another 5 minutes.
8. When it is almost cooked, add shredded white radish, add a spoonful of salt, a little chicken essence and pepper, and mix a tablespoon of cooking wine evenly to get out of the pot.
9. Put it in a bowl and sprinkle some chopped green onion.
matters need attention
1 When the crucian carp is fried in a pot, be sure to heat the pot and then pour in the cooking oil. When the crucian carp is fried, you can't turn it over immediately, and then fry it until it is golden, otherwise the crucian carp will stick to the pot and break the skin.
2. Fry the crucian carp until it is golden on both sides, shovel it out first, then boil the oil again, and pour it into a large bowl of boiled water, so that the boiled crucian carp soup is white and free of impurities.
3, white radish should be put last, and the cooking time should not be too long, otherwise the soup will not have a sweet taste.