Carp with Fungus and Parsley in Clay Pot

Name: Carp with Fungus and Parsley in Clay Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A carp; 100g Watery black fungus; 100g parsley; Some Cooking oil; Some salt; Some ginger; Some pepper; Some Chicken Bouillon Powder

by The joyful life of pyrotechnics

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I like to eat kimchi fish and sour bamboo shoot fish on weekdays, but if I eat it in the past few days, I will change it to a lighter taste. My friend gave me a lot of fungus, enough to eat for a year. Health programs on TV introduced that eating fungus is good for the body. It will be used frequently in cooking in the future. This fish with fungus and parsley is light and delicious. LG drank two bowls. "

Ingredients

A Carp
100g Watery Black Fungus
100g Parsley
Some Cooking Oil
Some Salt

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Some Ginger

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Some Pepper

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Some Chicken Bouillon Powder

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Carp with Fungus and Parsley in Clay Pot

1. The carp is cleaned and chopped into two pieces, rubbed with salt and ginger slices, and marinated for ten minutes.

2. Remove the black fungus with watery roots and wash the mud and sand for later use.

3. Wash the parsley and cut it into 5 cm long pieces.

4. Heat the wok, pour in cooking oil and heat, add the fish segments and fry them slightly yellow on both sides.

5. Put the fried fish pieces in a casserole, add some hot water to boil, then change to low heat for half an hour.

6. Boil the fish for 15 minutes and then add the fungus to continue cooking.

7. After half an hour, add celery segments and blanch them.

8. Add appropriate amount of salt, pepper, and chicken essence to turn off the heat and eat.

Tips:
1. The fish that has been rubbed with salt and ginger will not damage the body when frying, and it will taste good.

2. Celery leaves are very nutritious. Don't lose them. Green soup is more eye-catching.