Crucian carp and mushroom soup
By VicentaLakin
Recipe Recommendations
- small squid art. 2
- small mushroom 约200 grams
- tofu 300 grams
- ginger 2 tablets
- shallot 1 piece
- cooking wine appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- fish-flavored
- pot
- three-quarters of an hour
- ordinary
Steps for Crucian carp and mushroom soup
1
Clean the small crucian carp, dry it dry, and apply a layer of salt to the fish and marinate for 10 minutes.
2
Pour some oil into the pan, heat the oil and fry the crucian carp along the side of the pan.
3
Don't stir. Turn over after frying one side. I turned it a little early and the fish skin was damaged.
4
Shovel out the fried fish, add appropriate amount of water to the soup pot, and add the fried fish.
5
Cut the ginger into thin threads, take the chives and place them in the pan.
6
Add a little cooking wine.
7
After boiling the soup, add the tofu cut into pieces.
8
Pick the mushrooms into small flowers, clean them and place them in the soup.
9
Simmer over medium heat for about half an hour, add appropriate amount of salt and simmer for another ten minutes. Put the stewed soup into a bowl. If you like chives, chop the chives leaves into the ground and sprinkle in.Crucian carp and mushroom soup Make Tips
1. Dry the water off the fish and marinate it with salt for a while to prevent the fish from sticking to the pan when frying.
2. Before stewing carp soup, fry the fish in oil and then stew with water. The purine in the fish will gradually dissolve into the soup. The whole soup will appear milky white and taste more delicious.
3. Don't stir frequently when stewing the soup, otherwise the carp will fall apart.
2. Before stewing carp soup, fry the fish in oil and then stew with water. The purine in the fish will gradually dissolve into the soup. The whole soup will appear milky white and taste more delicious.
3. Don't stir frequently when stewing the soup, otherwise the carp will fall apart.