Grilled Crucian Carp with Escargot
by Baby essence
Favorite
Difficulty
Easy
Time
30m
Serving
3
fresh
1. Fish clean
2. Cut off the tail and wash the snails
3. Pour in the oil, add the ginger, wait for the oil to heat up, pour in the oil, stir the fish to golden brown on both sides, set aside
4. Pour the escargot in the previous pot and stir fry for a while
5. Pour the fish and escargot into the pot together, add the auxiliary materials, and add water. The water is almost covered by the fish, and cook on high heat.
6. After the high heat is boiled, continue to cook until the soup becomes less, add MSG and it can be out of the pot
Tips:The fish must be simmered and put in the wine so that it won't have a fishy smell.
