Crucian Carp and Tremella Soup
1.
Ingredients: Carassius auratus 400, Tremella 3 grams, Chinese wolfberry, 1 gram of vegetable oil, 1 gram of ginger, and 200 grams of milk
2.
Wash and tidy up the crucian carp, wash the white fungus with hot water bubbles, and wash the wolfberry with bubbles
3.
Tear into small flowers and slice ginger
4.
Hot pot with cold oil and crucian carp
5.
Fry until slightly yellow on both sides and pick up
6.
Put it in the pot, add ginger sliced buffalo milk
7.
Tremella wolfberry
8.
Stamped and boiled on fire
9.
Turn to low heat and cook for about 30 minutes
10.
Add salt to taste
Tips:
The crucian carp can't be fried. The crucian carp in a small pot is fresh and tender, and the soup is delicious