Carp, cilantro, onion and ginger 1. crucian carp killed, washed, drained 2. onion and ginger shredded, standby

3. cilantro washed, cut into 1 cm long size, standby

4. pot of appropriate amount of oil, crucian carp into the pot, fry until both sides of the golden, add a little wine to fishy, plus 1L of cold water, low-fire stewed fish

5. into the onion and ginger, plus salt, a little soy sauce and vinegar, a little bit of sugar, seasoning, stew 20 minutes until the fish soup milky white

6. Few a little sugar, seasoning, stew 20 minutes to fish soup milky white can

6. fish into the pot, the pot of fish soup under the cut cilantro, turn on the fire, fish soup boiled for about 20 seconds can be turned off the fire, the fish soup into the pot, and finally according to personal taste to add black pepper, sesame oil, etc. can be

Cilantro 200 grams of tofu 100 grams of crucian carp 1, ginger, salt, MSG, lard each appropriate amount of. The first thing you need to do is to make sure that you have the right amount of lard.

1, the crucian carp slaughtered clean, drained water; parsley washed and cut into sections; the tofu into the salted water soaked for 15 minutes, fishing, cut into small pieces; ginger washed and sliced.

2, the pan into the lard hot, put slaughtered fish fried to color yellow, plate for use.

3, leave some oil in the pot, hot, put ginger slices stir incense, add the right amount of water, boil over high heat, and then put the tofu, fish, cook for about 15 minutes, and then put the salt, monosodium glutamate seasoning, and finally put the cilantro can be.

Main ingredient: crucian carp pork Accessories: Poria honey dates cooked rhubarb salt ginger water

1 crucian carp remove the black membrane inside, clean; pan in the oil, first ginger slices into the pan to fry a little bit, and then into the crucian carp, frying until browned on both sides

2 pot to add 4 bowls of water, about 1,000 milliliters of water or so. Boil over high heat

3Pour the boiled crucian carp together with the soup into the pot, add the meat

4Shengdi and Poria cocos, jujubes slightly cleaned into the soup bag, into the casserole

5Boiling over high heat, then turn to low heat and slowly boiled for about 1 hour

6Lastly skim off the floating foam in the soup, add salt to taste that

1) crucian carp to remove the scales, maw, cleaned and then Fry with a little salad oil until slightly yellow, put into the wine, ginger, appropriate amount of water and cook until rolling up.

②Chinese cabbage washed and cut into pieces, tofu cut into pieces, into the vessel, will be ① with the soup into the vessel.

3 bamboo shoots, slices of Jinhua ham, black fungus on top of the fish, 20 minutes on medium heat, and then into the salt, pepper each a little seasoning, you can eat.

Carp 500 grams, 50 grams of shiitake mushrooms, 25 grams of bamboo shoots, 25 grams of cooked ham, green onion, ginger, shaoxing wine, lard, chicken powder, salt to taste.

1, the crucian carp clean up, wash and drain, with a knife in the fish on both sides of the fine lines, with the Shaoxing wine and a little salt to marinate the fish for a while; the green onion cut into segments, ginger slices, mushrooms, ham, asparagus are sliced.

2, the crucian carp in the soup pot, put mushrooms, bamboo shoots, ham slices, lard, green onions, ginger, pouring with chicken powder to good soup, with a high fire steam half an hour out, pick up green onions and ginger can be.

Main ingredients: 2 carp, 500 grams of white radish. Peanut oil, 2 teaspoons of salt, 1 teaspoon of sugar, 15 grams of ginger, cilantro.

1. Carp kill good wash and drain the water, fish roe like to eat, wash and keep a little fried incense to do in the soup.

2. Cilantro and ginger wash, ginger slices. White radish shredded. The pan is hot, put the oil, put the fish into the frying.

5. One side of the frying quite well, turn the other side, and then put the fish roe into a piece of frying

6. Then pour into the appropriate amount of boiling water, pay attention to be sure to boil water, otherwise the soup will not be milky.

7. When the soup burns milky white, put the radish silk continue to cook.