Main ingredients: crucian carp (1)? Vermicelli (25 grams) carrots (100 grams) parsley (10 grams) a small amount of ginger

Seasoning: salt (4 grams) wine (25 grams)? chili oil(15g) vinegar(25g)? Thickening powder (25 grams) peanut oil (25 grams)

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Practice?

1. Put the crucian carp in a bowl with salt, cooking wine, gravy powder, ginger and mix well, cut off the head and tail of the carrots, wash and cut into thin threads, and soften the fans with boiling water.

2. carrot silk into the oil fried for a few moments, fill in the amount of water, under the fish and ribs, add the rest of the salt, cooking wine, vinegar, when the soup is open again, add a little chili oil and cilantro end that is. Low level rookie.

Carp 1, 150 grams of winter melon, 50 grams of barley, salt.

Making Methods

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1, crucian carp scaled and gutted, cleaned.

2, winter melon wash, remove the flesh and skin, cut into large pieces.

3, barley washed and put into the water, soaked for 1 hour.

4, casserole on the fire, pour the right amount of water, the carp and barley into the pot, large fire boil and then turn to small fire to cook for 1 hour, plus winter melon pieces continue to cook for 20 minutes, add salt to taste.

1, a trick: in the cooking sweet and sour pork, bone soup, river carp, sweet and sour mustard, hot and sour cabbage, etc., seasoned with sweet and sour, both unique sweet and sour flavor, but also calcium, iron dissolved into the broth, drink soup and eat meat, calcium, iron is also easy to be absorbed by the body.

1. Pick a medium-sized carp 2 washed and ready to use, if larger, 1 can also be, the body of the fish do not need to wipe the salt.

2. Bones and red dates wolfberry washed and ready to use!

3. Put all the prepared materials into the pot with water on high heat, turn on low heat and simmer for 1 hour until the soup color is milky white. The fishy friends do not have to worry about, do not add ginger more can maintain the freshness of the fish soup!

4. Put 1 sour plum in a bowl crushed, and then the stewed fish soup poured in. Sour plums are sold in supermarkets, home-pickled is of course better, remember to stew this soup is no need to put salt.