Roasted live fish is a traditional dish in Zhejiang, and the taste is mellow. Because astragalus and dang ginseng are both Chinese medicinal herbs to tonify qi, this is a fish dish with tonic effect.
Ingredients: 1 carp (about 700 grams, the crucian carp on the market is basically about 700 grams, because it is easy to buy. 20 grams of shiitake mushrooms and winter shoots
Seasoning: 5 grams of astragalus, 3 grams of ginseng, 3 grams of salt, 15 grams of soy sauce, 10 grams of sugar, cooking wine, water starch, a little ginger juice, sesame oil
Directions: 1. Wash the fish, draw a cross flower knife on the fish, slice the water hair fragrant ru, and slice the winter shoots, astragalus and ginseng.
2. In a hot pan, fry the fish until golden brown and drain the oil.
3. Put a little oil in the wok, fry the sugar into a dark red, astragalus and ginseng at the same time, add water, salt, soy sauce, cooking wine, put in the fried fish, boil and simmer into a thick soup, fish out the fish and plate. Leave the soup in the pot, boil the bamboo shoots, shiitake mushrooms, add sesame oil, ginger juice, add water starch to the soup, and pour it on the fish.
A mellow fish dish is ready. Favorite friends can try it. At the same time, friends who like to cook can click to follow, and we will have a delicious dish that does not repeat every day to teach everyone.