Stewed crucian carp

Recipe Description The soup is fresh and meaty, and rich in nutrients.

Materials

Main ingredient: 400 grams of crucian carp,

Supplementary ingredients: 100 grams of pork tenderloin, 20 grams of asparagus, 15 grams of fresh shiitake mushrooms,

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, 20 grams of peanut oil

Practice

1. Scrape and clean, 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 in the pot when the foam becomes more 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 broth, and adjust the taste of the pot.

Marinated tripe

Ingredients

1 tripe, 4 green onions, 2 small pieces of ginger, 5 cloves of garlic, 2 tbsp of hot bean paste, 1 tbsp of black bean paste, 1 pot of Baichang marinade

Methods

1.1. Wash the tripe and then boil it in boiling water.

2. Wash the green onions and cut them into long pieces.

3. Start a frying pan, put in the onion, ginger, garlic, and then the spice residue, and then use the oil in the pan to stir-fry the black bean paste, spicy bean paste, and then pour it into the 100 spice marinade pot, boil it over high heat, put in the tripe, and then turn the heat to marinade it for about 2 hours, until you can use your chopsticks to pass through the tripe.

4. Take out the small slices, row into the plate, sprinkled with a little chopped green onion that is complete.