Roasted crucian carp with fungus
By KylaReinger
Ingredients: salt,garlic sprouts,chili,MSG,pepper,cooking wine,onion,Jiang,garlic,water fungus,flour,sugar,oil,soy sauce,small squid
Recipe Recommendations
- small squid 10 articles
- water fungus appropriate amount
- garlic sprouts appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- flour appropriate amount
- salt appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- medium spice
- burn
- half an hour
- simple
Steps for Roasted crucian carp with fungus
1
Prepare fungus and carp.
2
Brush the fish with a knife.
3
Spread flour evenly on both sides of the crucian carp.
4
Chop green onions, ginger, garlic, peppers, and garlic sprouts.
5
Heat the pan to cool the oil, add the crucian carp and fry until both sides are golden brown. Put it on standby.
6
Leave a little oil in the pan, add spring onions, ginger, garlic, and pepper and fry until fragrant.
7
Put the fish in one direction into the pan, add salt and soy sauce (don't put too much soy sauce at a time, add it when it looks light when you cook later).
8
Pour boiling water into the pan, fill the fish, bring to a boil over high heat, and add cooking wine.
9
Cut the fungus into small pieces.
10
Add to the fish, add a small amount of sugar, and heat over medium heat.
11
When cooking until there is little soup in the pan, load the fish (head in one direction when loading the fish). Add garlic sprouts, monosodium glutamate, and pepper, and pour in a little water starch to thicken the soup.
12
Just pour the prepared soup on the fish.