1, golden mushroom crucian carp soup. Ingredients: one crucian carp, 250 grams of enoki mushrooms, 10 slices of wolfberry, a number of large onions, scallions and ginger.
Carp put gills open clean, with a knife on both sides of the fish body cut 3 holes. Fry in a skillet until both sides are golden brown, remove and set aside. Place the fish in a casserole or soup pot and add an appropriate amount of water to at least cover the fish. Add the cooking wine, salt, scallions and ginger. Turn on the heat and cover it. Add the wolfberries to the pot and cook over low heat for 20 minutes. Add the enoki mushrooms. after 5 minutes, they can be removed from the pot and sprinkled with chopped scallions to dress them up and complete the delicious meal.
2, carp soup with shredded radish. Ingredients: 1 crucian carp, half a radish, moderate oil, 2 slices of ginger, a few green onions, moderate salt, 1 tablespoon of yellow wine, 1 tablespoon of chopped peppercorns and a little chicken essence
Add the ginger to the oil pan and drain the cleaned crucian carp. Fry until light yellow on both sides. Add yellow wine and boil water until fish turns white (about 5 minutes). Add chopped shredded radish, salt, pepper and chicken seasoning and bring to a boil, finish with chopped pepper and sprinkle with scallions.
3. Fish head tofu. Ingredients: tender tofu, large fish head, shredded ginger, scallion, coriander, vegetable oil, salt, pepper, cooking wine, broth, pure milk.
Tofu absorb water, wash the fish head, cut in half. Sprinkle some salt and set aside for a while. Take out the wok, heat the oil, take out the ginger and saute it, then put the fish head into the wok and cook until golden brown. Pour in the broth, bring to a boil, add the tofu, scallions and pepper. Bring to a rolling boil over high heat, then simmer over moderate heat. Pour some cooking wine and salt in the middle and finally add a little milk to remove the fishy smell and improve the flavor. Finish.
4, pickled fish head soup. Ingredients: half a kilogram of fish head, rice cakes, cabbage, coriander, cooking oil, pickled fish seasoning.
Heat the fish head in a frying pan and pour it out. Stir fry the sauerkraut in the hot frying pan, pour it into the fish head, put it into the small seasoning bag in the pickled fish in turn, add the right amount of water and bring it to a boil. Simmer for a while, then add the rice cakes and cabbage in turn (to avoid under-eating, you can add rice cakes, or add cabbage to reduce the spicy flavor).