How to make the stewed crucian carp delicious, how to stew the crucian carp

Material. Ingredients: 400 grams of crucian carp, auxiliary materials: 100 grams of pork tenderloin, 20 grams of winter bamboo shoots, 15 grams of fresh mushrooms, seasoning: 10 grams of cooking wine, 10 grams of green onions, 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper, 2 grams of chicken essence, 20 grams of peanut oil.

Method. 1.Scrape and wash the fish and change the knife. Cut the tenderloin into slices, cut the shiitake mushrooms into two, cut the bamboo shoots into thin slices, and cut the green onion and ginger into large sections.

2.Put the fish in hot water, add a little cooking wine to remove the fishy smell, and remove it when there is more foam in the pot.

3.Fry the fish in a pan of hot oil for a few moments on each side, then fry the tenderloin until it changes color, then add the green onion, ginger, bamboo shoots and shiitake mushrooms, cook in cooking wine, add the stock, and cook for half an hour.

4.Add salt, monosodium glutamate, chicken essence and pepper to the cooked fish broth, adjust the flavor and serve.

Hello. 1. Clean the crucian carp, especially the black layer in the belly of the fish must be removed, and the ginger must be sliced.

Heat the pan with oil, add the ginger slices and brush the whole pot of ginger slices, the ginger can remove the smell and prevent the fish from sticking to the pan.

Under the crucian carp, fry it slightly on both sides to make the fish slightly yellow.

Fry until so.

Remove the ginger slices and add an appropriate amount of boiling water.

Simmer for 30-40 minutes, wait for the fish soup to become milky white, add an appropriate amount of salt, and then remove from the pan.

Sprinkle with chopped green onions in a bowl! You can drink crucian carp soup, which is better than milk.

1. Ingredients: 300g crucian carp, 10g coriander, 10g green onion, 5g ginger, 5g garlic, a small amount of salt, a small amount of soy sauce, and a small amount of cooking oil.

2. Clean the crucian carp, green onions, ginger and garlic, and coriander for later use, and the crucian carp can be cleaned up at the place where the fish is bought.

3. Cut the crucian carp into pieces (if the fish is not cut into pieces and stewed whole, use a knife to draw a few dishes on the fish), slice the green onion, ginger and garlic, cut the coriander into sections, and prepare it.

4. Heat the pan with cold oil, add green onions, ginger and garlic and stir-fry until fragrant. It should not be too hot when stir-frying, otherwise the onions, ginger and garlic are easy to fry black, and the fragrance will not come out.

5. Pour in the fish pieces and stir-fry briefly, pour a little soy sauce (soy sauce is optional, not necessarily an option), pour in an appropriate amount of water after a little stir-fry, boil over high heat, and simmer for 15 minutes over low heat.

6. After the fish soup is stewed white, put a little salt to enhance the taste, and the salt must not be too much, otherwise it will cover the freshness of the fish soup, and it is not delicious if it is salty.

7. After turning off the heat and removing from the pot, sprinkle coriander on top of the fish soup, which is simple but delicious, and the crucian carp soup is ready to eat.

Ingredients: 1-2 fresh crucian carp, 1 piece of ginger.

1. Cut the green onion into sections, slice the ginger for later use, and the crucian carp pond is good.

2. Fry the fish. Pour a little peanut oil into the pan, be sure to do a little, otherwise it will become fried fish. When the oil is hot, add two or three slices of ginger and stir in the pan as if you were brushing a pan. After that, the crucian carp is placed in the pan and fried on both sides until it is about 7 years old.

3. Stewed soup. Pour a reasonable amount of boiling water into the pot, and it is recommended to use more water than the amount of soup you intend to drink, as some of it will be consumed once it evaporates. After pouring boiling water, add 30 grams of grass to your liking, bring to a boil over high heat, and then cover the lid over low heat to start boiling.

4. Period. Boil for about 30 minutes, open the lid and use chopsticks to crush the cooked crucian carp, the more broken the better, then cover the lid and continue to boil for 30 minutes, then turn off the heat.

5. Remove from heat. Prepare a piece of high-temperature sterilized gauze or mask cloth, find a container, use the gauze as a strainer, and pour the fish broth into the container. Serve anytime thereafter.

Precautions for stewing crucian carp soup.

Successful crucian carp soup should be milky white soup, if the mother can accept the taste of Tongcao, then you can add some Tongcao when stewing crucian carp soup, because Tongcao is a traditional Chinese medicine, the effect is to pass milk, it is recommended to add. And be careful, don't put salt in the whole pot, put it in a small bowl when eating, after heating, you can put a little salt, it is best not to add salt. In addition, crucian carp should not be eaten with garlic, sugar, mustard greens, sand cucumber, honey, pork liver, chicken, pheasant meat, venison, as well as traditional Chinese medicine Ophiopogon and Magnolia, and tea should not be drunk before and after eating fish.

Ingredients: 4 crucian carp, 1 chives, 1 coriander, 1 tablespoon of cooking wine, appropriate amount of salt.

Steps: 1. Clean the fresh crucian carp.

2. Add green onion and ginger cooking wine and marinate for half an hour.

3. Fry the crucian carp in a pan with wide oil until golden brown on both sides.

4. Add two large bowls of boiling water and cook over medium-low heat for 30 minutes.

5. Add an appropriate amount of salt to taste.

6. Finished products. <>

Ingredients: 1 crucian carp, 1 small piece of ginger, 2 green onions, 1 small piece of red pepper.

Excipients: Salt to taste, 1 tablespoon of light soy sauce.

The steps to make the stewed crucian carp are as follows:

1. A crucian carp.

2. Remove the scales and gills of the crucian carp, cut the belly with scissors, and remove the internal organs. Note that the black membrane on the abdominal wall must be removed.

3. Wash the crucian carp, control the dry water, draw three oblique knives on both sides, and chop off the tail of the fish.

4. Put the processed crucian carp on the plate, sprinkle a little bit of fine salt on both sides, and sprinkle a little bit in the stomach, not too much, and then drizzle light soy sauce, it will be too salty.

5. Peel and wash a small piece of ginger and slice it.

6. Stuff a few slices of ginger into the belly of the fish, and a slice of ginger in each of the oblique knives.

7. Put an appropriate amount of water in a large pot, put it on a steaming rack, and bring to a boil over high heat.

8. After the water boils, put the fish, cover the pot, and steam over high heat for seven or eight minutes.

9. When steaming the fish, prepare a little green onion and a small piece of rotten hands to shred the red pepper.

10. When steaming for about 8 minutes, sprinkle the green onions, red pepper shreds, and drizzle a spoonful of light soy sauce. Cover the pot and steam for another minute. Close the potato and fight the fire.

11. The fish is steamed and ready to eat.

Cooking crucian carp is a tricky problem, of course, this is not difficult for those who will, difficult people will not, if you want to make it delicious, you must first clean up the crucian carp, and then it is to go fishy, usually the materials used to remove the fish are onions, ginger and garlic, pepper, cooking wine, etc.; It is really delicious, the aftertaste is endless, whether the crucian carp is stewed in soup steamed or braised in braised soup, it has its own tender meat, friends who love fish, I don't know which one you like the most? Let's take a look at the 9 types of crucian carp that are delicious to make your mouth water!

1. Steamed eggs with crucian carp.

2. Crucian carp in tomato sauce.

3. Grilled crucian carp in an electric baking pan.

4. Crucian carp tofu soup.

5. Pickled pepper crucian carp.

6. Steamed crucian carp.

7. Crucian carp and radish shredded soup.

8. Crucian carp with scallion oil.

9. Braised crucian carp.

Crucian carp has delicate meat and high nutritional value, so how do we choose crucian carp in our lives?

1. Choose fresh crucian carp, whose eyes are convex, and fresh crucian carp whose eyes are concave;

2. The eyeballs of fresh crucian carp are black and white, and the eyeballs of fresh crucian carp are cloudy and look black and white;

3. It is not recommended to buy crucian carp that is too large, not only is it not easy to cook, but the meat is not small and tender because of the long age of the fish;

4. Try to choose crucian carp with a flat body and a white color