Crucian Poached Egg
1.
Cut green onion into sections and slice ginger, peel off garlic cloves, 2 slices of bay leaves, 5 spoons of homemade miso, aniseed petals, 1 spoon of Pixian bean paste, ready
2.
Sun dried wild Suzi ready
3.
Wash the crucian carp and cut 3 knives on the fish to taste
4.
Heat the oil in the pot, add Pixian bean paste, homemade sauce, green onion, ginger, garlic, aniseed, and pepper to fragrant
5.
Add water
6.
Put the fish in the pot, add a small amount of sugar, rice vinegar, bay leaves, light soy sauce, salt, and then add a piece of wormwood washed with water, simmer on medium heat for 20 minutes, then turn to low heat and simmer for 10 minutes
7.
Open the lid in the middle to see the amount of soup, so as not to let the fish stick to the bottom of the pot, so as not to paste the bottom of the fish
8.
Break the egg when it is simmering for 20 minutes and add it to the soup
9.
Finally, add chicken essence, turn off the heat, and sprinkle in coriander.
Tips:
1. When stewing fish, always pay attention to the water volume of the fish in the pot in the middle, first use medium heat, then change to low heat, don't let the fish paste the bottom;
2. Add Ye Suzi, the common name: Bahao. Not only is the fishy smell removed, the stewed fish also tastes fresher.
