material
Carassius auratus 2
20 grams of ginger
Lard 30 grams
2 shallots
5 grams of soy sauce
3 grams of water
Practice steps
1 (Carassius auratus soup) Materials for making Carassius auratus soup and steamed Carassius auratus meat: two crucian carp. 20g of ginger, two shallots, 30g of lard, 5g of soy sauce and 3g of water.
2, the following steps, is to deal with crucian carp.
3. 1. First gut the crucian carp, wash the gills and remove fishy lines.
4. 2. Drain oil from the hot pot.
5, 3. Use a casserole on the other side, put ginger slices and shallots in the casserole, and boil with fire water.
6. 4. Wash the crucian carp with fishy lines removed for later use.
7. 5. Put the crucian carp in the oil pan and fry it gently.
8, 6. Use a smaller glass lunch box. Put ginger and shallots under the glass lunch box.
9. 7. Peel off the fish from the belly of the crucian carp fried in the pot.
10, 8. put it in a glass lunch box. Put ginger slices and shallots on the fish.
1 1, 9. put it in a steamer, put lard on the fish, soy sauce and water.
12, 10. Put the peeled crucian carp in the pot after the water is boiled.
13, 10. Skim off the floating foam after the water boils.
14, 1 1.
15, 12. Use a screen to remove fish bones.
16, 13. The crucian carp meat steamed in another pot is also good, and the ginger and shallots on it are removed (it can be steamed for six or seven minutes on high fire).