Spring bamboo shoots and shredded crucian carp soup
By OdaBeer
Ingredients: chicken essence
Recipe Recommendations
- crucian carp art. 1
- spring bamboo shoots 4 pieces
- edible oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Spring bamboo shoots and shredded crucian carp soup
1
Peel off the skin of the spring bamboo shoots and cut off the old roots; clean up the crucian carp; prepare some onions and ginger.
2
Cut the bamboo shoots into 3 sections and then cut them horizontally. Blanch with boiling water for 2 minutes to remove the astringent taste.
3
Leave a little chopped green onion and beat the rest into a knot.
4
Heat the pan and pour in the oil. When the oil is 80% hot, add ginger slices and fry it slightly, then add the dried crucian carp and fry it.
5
Pan-fry until browned on both sides.
6
Pour in shredded bamboo shoots.
7
Add the onion knots and pour in 2 bowls of water.
8
Cover and bring to a boil, simmer over medium to medium heat for 20 minutes.
9
Finally, add salt, chicken essence, and sprinkle with chopped green onion.