Chinese Food
Stewed crucian with vegetables
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Serve a bowl of stewed fish soup. Scoop up a small spoon. Put it into your mouth. Smash the flavor of crucian carp. Mix the strong smell of mushroom. Match with the soft potato fragrance The inspiration of this dish comes from the famous dish of the Manchu and Han people's banquet, the group Minister Xie en. Replace the fish and shrimp balls in the original dish with mushrooms and green vegetables, which combine the fragrance of crucian carp and mushrooms. It's perfect. Crucian carp has the effect of invigorating the spleen and promoting dampness, appetizing the stomach, promoting blood circulation and dredging collaterals. It has a good nourishing effect. In autumn, people who are prone to heavy moisture may as well eat some.
Cooking ingredients
Cooking Steps
Step1:Open the crucian. Clean it. Pour a little oil into the pot. Stir fry the scallion slices and ginger until fragrant.
Step2:Keep the heat down. Fry the crucian carp on both sides for 2 minutes.
Step3:The crucian carp doesn't need to be put out of the pot. Pour two-thirds of the water directly into the pot. Add a little cooking wine. Turn to a low heat after boiling over medium heat.
Step4:All the ingredients are cut into hobs. Add carrots and potatoes first.
Step5:Then put in Tricholoma, crab mushroom, Flammulina mushroom, agaric and mushroom. Cover and simmer for 35 minutes.
Step6:When the time is up, the fish soup has turned to milk white. Add a little salt, white pepper to taste the fish, cut ginger and onion and sprinkle on the surface of the fish.
Step7:Ye
Cooking tips:When stewing fish soup with small fire, if there is more water in the pot, it is afraid to boil. You can put a chopstick on the rack to leave a gap. When stewing, try not to move the fish with spoon or chopsticks to ensure the integrity of the fish. There are skills in making delicious dishes.
