My father caught a lot of wild little carp and sent them.
The fish was too small to be suitable for braising, so I cooked fish soup, which was delicious and nourishing.
Fish soup, tofu, golden needle pot
By MaxBoyle
Recipe Recommendations
- Wild little carp art. 7
- tofu a
- Flammulina velutipes a box of
- bamboo shoots 50 grams
- white radish 50 grams
- coriander appropriate amount
- garlic sprouts appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Fish soup, tofu, golden needle pot
1
Prepare all ingredients.
2
Boil water in the pan, blanch the two coriander first for later use.
3
Then blanch the bamboo shoots for later use.
4
Blanch the tofu and set aside.
5
Peel and slice the radish. (At Tong's mother's request, she wanted to take a look at the flower knife we sliced, so I took a photo of it. In fact, it was very ordinary and bought it at the 2 yuan store)
6
Cut radish slices.
7
Wash the mushroom mushrooms to remove the old roots, divide them into a handful, and tighten them tightly with coriander.
8
Also blanch the radishes with boiling water for later use.
9
Wash the crucian carp to remove scales and internal organs, and put them in an electric baking pan until slightly yellow on both sides.
10
Add water, onion, ginger, white wine, fish and simmer for 30 minutes.
11
The fish soup turns milky white and gives off a fragrance.
12
Remove the fish and seasonings, leaving only the soup.
13
Then add the mushroom mushrooms, bamboo shoots slices, and radish to stew until the radish is transparent.
14
At this time, add the tofu again, cook for 5 minutes, add salt, chicken essence, and pepper to taste.
15
Finally add sesame oil.
16
Add garlic sprouts and turn off the heat.