Seasoning: onion 8g ginger 3g vegetable oil 15g monosodium glutamate 2g salt 5g cooking wine 10g?

2 crucian carp (about 500g), 300g white radish, 2 shallots and ginger 1.

Seasoning: 25g of cooking oil, 2 tablespoons of cooking wine 1/,2 tablespoons of refined salt, and monosodium glutamate1tablespoon.

Practice: 1. Slaughter and wash crucian carp, and cut 5 knives on both sides of the fish.

2. Peel and wash the white radish and cut it into filaments.

3. Wash shallots and cut into sections.

4. Wash and slice ginger,

5. Pour oil into the pan, heat it, fry the crucian carp until both sides are slightly yellow, pour in appropriate amount of water, shredded fresh meat, chives, ginger slices, shredded white radish and cooking wine, boil for 10 minute, add refined salt and monosodium glutamate, and take out the onion segments.

Chefs know everything: it's best to put shredded white radish in boiling water first to remove the spicy taste.

Method 2 ingredients: crucian carp 1 white radish, half a fungus, a little.

Production steps:

1, fresh crucian carp is washed, and the black film in the fish belly is removed;

2. Cut two knives on each side of the fish, soak the fungus and shred the radish for later use;

3. Dry the washed crucian carp, then pour oil and fry the crucian carp until golden on both sides.

4. After the fish is fried, add cold water to the pot (cold water must be added to cook a very milky fish soup);

5. Add onion and ginger and cook until boiling. After the water boils, add auricularia auricula and shredded radish.

6, cover the lid, simmer for 20 minutes, stew until the soup is milky white, add salt.

Tip: When frying fish, put some ginger in the pot to prevent it from sticking to the pot. ?

Materials: fresh crucian carp (1, 638g), white radish (1/2), onion (1) and ginger (3 slices).

Seasoning: oil (3 tbsp), concentrated chicken juice (2 tbsp), cooking wine (1 tbsp), salt (1/2 tbsp).

culinary skill

1. Scales, gills and internal organs of crucian carp are removed, washed and dried, and three knives are obliquely scratched on both sides of the fish.

2, white radish peeled and washed, cut into filaments; Cut the onion and peel and slice the ginger.

3. Heat 3 tbsp oil in the pan, saute ginger slices, add crucian carp and fry until golden on both sides. Set aside.

4. Pour 3 bowls of water into the pot, add shredded radish and crucian carp, and simmer for 30 minutes until the soup is milky white.

5. Sprinkle with shallots, add 2 tbsps of concentrated chicken juice, 1 tbsps of cooking wine and 1/2 tbsps of salt, stir well to taste, and serve.

Chef's tip

1, the skill of frying fish without breaking the skin: heat the dry pan, wipe the bottom of the pan with ginger slices, heat the oil, then add the crucian carp and fry it slowly over medium heat until both sides are golden.

2. White radish can be eaten raw or cooked. Those who are afraid of eating spicy radish can first fly the shredded radish into water and then stew it into soup.

3. To make a delicious and milky fish soup, you can fry the fish in the oil pan first, and then stew it with water, and the fish soup will become as white as milk.