【Raw Materials】
1 live carp (about 750 g
10 grams of astragalus, 6 grams of ginseng, 15 grams of shiitake mushrooms, 15 grams of winter shoot slices. 30 grams of sugar, 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce, 10 grams of green onion, 15 grams of ginger, 10 grams of garlic, 1 gram of monosodium glutamate, 20 grams of water bean powder, 500 grams of vegetable oil, 50 grams of lard, 500 grams of clear soup.
【Production process】
1. After the carp removes the gills, scales and fins, it is dissected to remove the internal organs and washed. Engrave cross knives on both sides of the fish. Water hair shiitake mushrooms everything in half. After washing and moisturizing the ginseng and yellow ginseng, cut into 2 cm thick slices, wash the ginger, green onion and garlic, cut into garlic slices, shredded green onion, ginger to make ginger juice for later)
2: Heat a frying pan, add vegetable oil to 60% heat (about 150 ° C), fry the carp until golden brown, drain the oil.
3: Put the wok on the fire, inject lard, put sugar, stir-fry into jujube red, add clear soup, add the fried carp, party ginseng slices, yellow slices, boil and then move the simmer to simmer until cooked into the taste, put the fish on the plate, pick the party ginseng and astragalus.
4: Put the bamboo shoot slices and shiitake mushroom slices into the soup pot, add the MONOS glutamate, boil, skim off the foam, hook the water bean flour, drizzle with lard, pour on the fish and serve.