The practice of crucian carp soup

Ingredients: Carassius auratus 1 strip, Flammulina velutipes 250g, Lycium barbarum 10, scallion, shallot and ginger.

method of work

1, crucian carp, remove gills, disembowel and clean up, and make three cuts on both sides of the fish body with a knife.

2. Fry in the oil pan until golden brown on both sides and take it out for later use.

3. Put the fish in a casserole or soup pot, and add a proper amount of water, at least without touching the fish. Add cooking wine, salt, onion and ginger slices. Open a big fire and cover it for cooking.

4. Wait for the pot to add the medlar and cook for 20 minutes on low heat.

5. After 20 minutes, add Flammulina velutipes.

6, 5 minutes later, you can take out the pot, sprinkle with minced shallots and dress up.

The practice of cold cucumber

1. Clean the epidermis of cucumber with a toothbrush, and pat the cucumber flat with the back of a knife. It is not necessary to pat it too broken.

2. Cut the cucumber into small pieces.

3. Put cucumber in a bowl, add oyster sauce 1 tablespoon, salt 1/4 teaspoons, sesame oil 1/2 teaspoons, sugar 1 teaspoon, aged vinegar 1 tablespoon, garlic Chili sauce1/.

4. After mixing well, cover with plastic wrap and move into the refrigerator for refrigeration 10 to 20 minutes before eating.