1 grass carp is washed and cut into pieces, and then a little sweet potato powder is evenly caught.
Dice onion, garlic cloves, minced garlic and garlic leaves; Celery segment; Slice red pepper obliquely.
3 from the oil pan, heat the pan and pour in half a bowl of oil. When the oil is hot, add diced onion, diced garlic, diced garlic Bai Ding and bean paste and stir fry.
4 Add fish pieces, aniseed and cinnamon leaves, stir-fry for half a minute, then add cooking wine, soy sauce, sugar chicken essence, garlic leaves and celery, and stir-fry for half a minute.
5 Pour into the casserole, cover the casserole and cook over medium heat 15 minutes.
Finally, put some chopped garlic and white garlic leaves on the surface, decorate with a few red peppers, and pour a little hot oil, and you can eat.
Radish shredded crucian carp soup; material
1 crucian carp, half white radish, a little fungus.
working methods
Step 1: Wash the fresh crucian carp, remove the black film in the belly of the fish, cut two knives on both sides of the fish, soak the fungus and shred the radish for later use.
Step 2: Dry the washed crucian carp, wrap it with shredded ginger to prevent it from touching the pot, and then pour oil to fry the crucian carp until both sides are golden.
Step 3: After the fish is fried, add cold water to the pot (you must add cold water to make a very milky fish soup), add onion and ginger, and cook until boiling. After the water boils, add fungus and shredded radish.
Step 4: Cover the pot and simmer for 20 minutes until the soup is milky white and add salt.
Post-80s male chef blog ginger shredded crucian carp soup.
Carassius auratus 1, tofu 1, shredded ginger 20g, salt 1/2 teaspoons, chicken essence powder 1/4 teaspoons, rice wine 1 teaspoon, 800cc of water and sesame oil 1/4 teaspoons.
working methods
1. Wash the crucian carp and put it into the soup pot (or inner pot); Cut the tofu into small pieces and put it in the soup pot (or inner pot) with shredded ginger and water.
2. Add 1 glass of water to the outer pot of the rice cooker, put it into the steaming rack, put the fish on the rack, cover the lid, press the switch and steam until the switch jumps.
3. After taking out the fish soup of Method 2, add salt, chicken essence powder, rice wine and sesame oil to taste.