30 grams of fennel, crucian carp 4.

50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 10 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 5 grams of pepper, 20 grams of cooking wine, 2,500 grams of white soup.

Fennel crucian carp hot pot practice detailed steps

(1) crucian carp gills, scales and viscera, clean, first with salt, cooking wine, ginger, green onion flavor, 10 minutes into the frying pan frying until golden brown.

(2) ginger and garlic cut into 2 mm thick slices of nails, scallions cut into "horse ear" shape.

(3) frying pan on the fire, under the oil heating, under the ginger and garlic slices, green onions, sautéed, mixed with white broth, put crucian carp, monosodium glutamate, chicken essence, pepper, cooking wine, fennel, boiling, to exhaust the froth, pot, on the stage can be.