Taro fish soup
By SydneyBode
Ingredients: chicken essence
Recipe Recommendations
- Xiaotaro of 10
- crucian carp art. 2
- Coprinus comatus of 6
- onion appropriate amount
- Jiang appropriate amount
- milk appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- fish-flavored
- cook
- half an hour
- simple
Steps for Taro fish soup
1
Prepare crucian carp, yu head, and coprinus mushrooms.
2
Spread salt and cooking wine on the body of the crucian carp.
3
Slice the ginger, tie the green onions, and pat the garlic flat.
4
Put the oil into the pan, add the ginger slices and fry.
5
Add the crucian carp on both sides and fry it slightly.
6
After frying, add boiling water into the pan and add the onions, ginger and garlic.
7
Cut the yu head and the coprinus into hob pieces.
8
Put the yu head and the chicken leg mushroom into the pan, cover and cook.
9
Chop the shallots.
10
After the head of the yu is rotten, add salt and monosodium glutamate to taste.
11
Finally add a little milk, sprinkle with chopped green onion and remove from the pan.