Stewed crucian carp with spring bamboo shoots and vegetables
Ingredients: chicken essence
Recipe Recommendations
- small squid 300 grams
- spring bamboo shoots 500 grams
- potherb mustard 50 grams
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- chicken essence appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Stewed crucian carp with spring bamboo shoots and vegetables
1
Remove the scales, belly and gills of crucian carp, and wash them thoroughly
2
Spring bamboo shoots are peeled off
3
Prepare cabbage
4
Wash and slice the spring bamboo shoots
5
Stir the crucian carp with salt, cooking wine, and starch, and put into a pan and fry thoroughly
6
Add 2 bowls of water, add ginger slices, and cooking wine
7
Put down the spring bamboo shoots, bring to the boil over high heat, over medium heat for 20 minutes
8
Put down the cabbage and bring it to a boil
9
Add salt, chopped green onion, and chicken essenceStewed crucian carp with spring bamboo shoots and vegetables Make Tips
1. Add enough water at one time. 2. Stewing fish soup should be used medium, and the soup will be thick on high fire. 3. The fish needs to be fried before the soup becomes white