Materials:

1 perch, 15g ginger, 2 coriander, 5g medlar, a little oil, a little salt,

A little chicken essence, a little soy sauce, a little cooking wine and a little pepper.

Steps:

Slaughter and clean the perch, row it obliquely up and down three times, add a little salt and soy sauce, and marinate it with cooking wine to taste;

Soak Lycium barbarum in clear water, slice ginger and chicken, and cut coriander into inches;

Heat oil in the pot, add ginger slices and stir-fry until fragrant;

Add bass and fry until golden on both sides;

Add a proper amount of water, boil over high fire, and stew over low fire 10 minute;

Add Lycium barbarum and stew for another five minutes;

Finally, add some salt, chicken essence and pepper to taste, and take out coriander!

It's done. Serve.

Practice of stewing crucian carp soup

Ingredients: 300 grams of crucian carp, 5 grams of ginger, 3 Chinese wolfberry, proper amount of oil, salt and pepper.

Steps:

A crucian carp, clean up.

Heat oil in the pan and add ginger slices.

Add crucian carp and fry until both sides are slightly yellow.

Pour in clear water, without crucian carp, boil over high fire and stew over low fire 15 minutes.

Season with salt and pepper, plate, and add Lycium barbarum to add color.