The practice is as follows:

Ingredients: 400g crucian carp and 500g wax gourd.

Accessories: 2 tablespoons of corn oil, 2 onions, 2 slices of ginger, 2 tablespoons of cooking wine, a little pepper, coriander 1, medlar 10, salt 1 tablespoon.

Steps:

1, prepare ingredients, wash crucian carp, put a thin layer of salt on the back, peel wax gourd, cut into pieces and wash.

2, hot pot cold oil, add squid to fry.

3. Fry until golden on both sides.

4. Add cooking wine.

5. Add onion and ginger, then add boiling water, cover with medium and low fire and stew for 20 minutes (I didn't put ginger slices because we don't have ginger at home).

6. Add wax gourd, add salt, stew for about 5 minutes, and add medlar and pepper before taking out the pot (I forgot the last photo).

7. add coriander.

Various soup containers:

1, clay pot:

Theoretically, there is a difference between casserole and casserole, and the heat and cold resistance of casserole is better than that of casserole. The maintenance and use method of casserole is basically similar to that of casserole, but when it is used, the function of casserole is more specific, and it is basically only suitable for making soup. Besides making soup, casserole can also be used for stewing vegetables and meat.

2. stew:

The soup made in the stew pot is called stew soup, which is a kind of Cantonese soup. It is mainly made by heating a saucepan and water. The soup made by this method is original, and only when heat enters the cup from the outside is the original soup inside. It takes longer to stew soup than to cook it. There has always been a saying in Guangdong that "three stews and four stews", which means that it takes almost three hours to cook soup and more than four hours to stew soup.