Ingredients: crucian carp (1 piece), vermicelli (25g), carrots (100g), coriander (10g), a small amount of shredded ginger

Seasoning: salt (4g) cooking wine ( 25g)? Chili oil (15g) Vinegar (25g)? Gorgon powder (25g) Peanut oil (25g)

How to do?

1. Put the crucian carp in a bowl Add salt, cooking wine, corn starch, shredded ginger and mix well. Cut off the head and tail of the carrot, wash and cut into thin strips. Soak the vermicelli in boiling water until soft.

2. Fry the shredded carrots in oil for a while, add an appropriate amount of water, add the fish and ribs, add the remaining salt, cooking wine, and vinegar. When the soup boils again, add some chili oil and minced coriander. Serve . Low level rookie.

1 crucian carp, 150 grams of winter melon, 50 grams of barley, and appropriate amount of salt.

1. Remove the scales and internal organs of the crucian carp and clean it.

2. Wash the winter melon, remove the flesh and skin, and cut into large pieces.

3. Wash the barley and put it into water and soak it for 1 hour.

4. Put the casserole on the fire, pour in an appropriate amount of water, put the crucian carp and barley into the pot, bring to a boil over high heat, then turn to low heat and simmer for 1 hour, add the winter melon pieces and continue to cook for 20 minutes, add salt to taste That’s it. 1. A fresh trick: When cooking sweet and sour pork ribs, bone soup, river crucian carp, sweet and sour mustard greens, hot and sour cabbage, etc., use sweet and sour seasoning, which not only has a unique sweet and sour taste, but also dissolves calcium and iron into the soup. In juice, calcium and iron are also easily absorbed by the body when drinking soup and eating meat.

1. Choose 2 medium-sized crucian carps, wash them and set aside. If they are larger, 1 fish is also fine. There is no need to rub salt on the fish body.

2. Wash the bones, red dates and wolfberry and set aside!

3. Put all the prepared ingredients into a pot with water and bring to a boil over high heat. Turn to low heat and simmer for 1 hour until the soup turns milky white in color. Friends who are afraid of fishy fish don’t have to worry, as the fish soup can be more delicious without adding ginger slices!

4. Crush 1 sour plum in a bowl, then pour the stewed fish soup into it. Sour plums are sold in supermarkets, but home-pickled ones are of course better. Remember, you don’t need to add salt when stewing this soup.