Tofu Stewed with Crucian Carp
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. 2 crucian carp. After knocking out, scrape off the scales, buckle off the fish gills, break the fish belly, and remove the internal organs. Remember not to break the gall. Put a knife on the back of the fish (don't hit the fish belly) and put it in a bowl for later use.
2. Take another bowl, add appropriate amount of thin ginger slices, green onion knots and cooking wine, and squeeze the green onion ginger juice with your hands. Add appropriate amount of salt and green onion ginger juice to the crucian carp bowl, mix well, wipe the fish belly in place, then stuff the green onion ginger into the fish belly, and marinate for 10 minutes. After 10 minutes, hang the fish with a hook, place it in a ventilated place to air-dry the epidermis. After the surface is air-dried, remove the fish and place it in a dish for later use.
3. Heat the pan, remove the amount of lard, lighten the pan, add the carp, turn the pan, turn it over several times, fry the fish on both sides, and fry it until fragrant. After the carp is fragrant, add shredded ginger and fry it until fragrant. Then add appropriate amount of water, cover the pot, hit the high heat until the fish soup becomes white, open the lid, turn the fish over, add an appropriate amount of white mushrooms and soaked beans, and add an appropriate amount of salt and pepper, and simmer on a medium-to-low heat Boil for 10 minutes. After 10 minutes, heat the juice until the soup is thick and white, and the beans are filled with the soup. When the broth is right, add the right amount of chicken essence, green onion and goji berries and grill them, and then you can start the pot.
4. Finished picture
