<h2>Brief introduction</h2>
Delicious, appetizing, serving!!
<h2>Royalties </h2>
<h2>Homemade watercress crucian carp to be practiced </h2>
Wash the fish, cut the fish with two knives on each side, evenly spread a little salt and cooking wine and marinate for 10 minutes
Use kitchen paper to dry the water from the fish
Heat the oil in a pan and fry the fish until slightly charred on both sides. Then serve it out. (Applying ginger slices to the bottom of the pan before pouring oil can effectively prevent fish skin damage)
Leave the oil in the pot, add the garlic and ginger and stir-fry, then add the watercress sauce and fry, and finally pour the appropriate amount of water to bring to a boil.
Pour the fish into a pot, add salt and cook on high heat for 5 minutes and serve the fish on a plate. Use wet starch to contour the soup in the pot. (Halfway turned over)
Pour the soup evenly over the fish, sprinkle with MSG, drizzle with vinegar, and finally sprinkle with green onions, and you're done!
<h2>Q&A for homemade watercress crucian carp</h2>
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Referring to this recipe, we made 106 pieces