Stewed crucian carp with potato flour
Ingredients: salt,black fungus,Jiang,garlic,green onions,pepper,chopped pepper,Pi County Douban,cooking oil,sweet potato vermicelli,wild crucian
Recipe Recommendations
- wild crucian art. 6
- black fungus several
- sweet potato vermicelli 1 handful
- green onions 1 segment
- Jiang 1 block
- garlic 2 cloves
- cooking oil 3 teaspoons
- salt appropriate amount
- pepper 1/2 teaspoon
- chopped pepper 2 teaspoons
- Pi County Douban 2 teaspoons
Steps for Stewed crucian carp with potato flour
1
Prepare the ingredients.
2
Wash black fungus and soak in hair.
3
Put the sweet potato vermicelli into the pot and boil them.
4
Cut the onions, ginger and garlic separately for later use.
5
Clean up the crucian carp, wipe dry, and fry it on both sides of the pan for a little.
6
Remove the fried carp for later use.
7
Saute ginger and garlic in the remaining oil in the pan, and add crucian carp.
8
Pour in fungus and potato flour, add a little salt, pepper and appropriate amount of water, and bring to a boil.
9
Add Pi County bean paste, stir-fry well, and cook for another 10 minutes.
10
Pour in the chopped peppers and stir-fry well.
11
Collect the juice, mix it well, and serve.Stewed crucian carp with potato flour Make Tips
1. Cook the potato flour for a few minutes to spread quickly. 2. Chop pepper is very salty, so use salt appropriately.