Rich Crucian Carp
1.
Live crucian carp is slaughtered and cleaned, and all fins are removed. Mince green onion and slice ginger for later use.
2.
Soak the dried shiitake mushrooms overnight, remove the roots, wash them, and crush them for later use. Filter the mushroom water for later use.
3.
Soak the hair of enoki mushroom and black fungus and set aside.
4.
The minced pork with panax notoginseng is mixed with cooking wine, chopped green onion, minced ginger, salt, minced shiitake mushrooms, dried starch, dark soy sauce, and pepper.
5.
Stuff the meat into the belly of the fish.
6.
The fish head and belly are stuffed with meat. The extra meat makes a lion head.
7.
Open the frying pan and fry the crucian carp golden on both sides.
8.
Remove the oil control.
9.
Add the lard and add the fried river crucian carp. Cook the cooking wine, add soy sauce, salt, and mushroom water to a boil.
10.
Add golden needles, black fungus, lion head, shiitake mushrooms and simmer.
11.
Add sugar and monosodium glutamate to collect the juice.
12.
Take out the pan and serve.
Tips:
There are more ingredients in this dish, it is not easy to fry the crucian carp very old, which will affect the taste.
