Roasted Crucian Carp with Fungus
by Shu Shu's Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare fungus and crucian carp.
2. Hit the fish with a knife.
3. Spread flour evenly on both sides of the crucian carp.
4. Cut the green onion, ginger, garlic, pepper, and garlic sprouts.
5. Heat the pan with cold oil and fry the crucian carp until golden brown on both sides. Pretend to be spare.
6. Leave a little oil in the pot, add green onion, ginger, garlic, and chili to fry until fragrant.
7. Put the fish in the pot in one direction, add salt and dark soy sauce (don't put too much soy sauce at one time, add it when it looks light when it's burning).
8. Pour boiling water into the pot, fill the fish, bring to a boil, add cooking wine.
9. Cut the fungus into small pieces.
10. Add to the fish, add a small amount of sugar, and cook over medium heat.
11. When the broth is low in the pot, put the fish out (the head should face one direction when loading the fish). Add garlic sprouts, monosodium glutamate, pepper, pour in a little water and starch to make the soup thicker.
12. Just pour the prepared soup on the fish.
