Crucian carp mushroom soup, the fish meat is fresh and sweet, and the soup is fragrant. I like to use it to make rice, eat it with a mouth full of fragrance, and have a long aftertaste. Mushrooms are cooked with crucian carp, this dish has the effect of nourishing the face, strengthening the body, strengthening the brain and nootropics, which is also said in the book... In fact, I prefer this dish more for the taste. The key is that it is simple!
No one in the whole family does not love, super like, every time it is a big pot, but every time there is no leftover, even if the first meal is left with a little soup, the second meal of rice is not worried about eating all of it, not wasted at all
Ingredients: Crucian carp de-gills from the belly to remove internal organs, black film washed and drained, evenly spread a little salt on the whole body of the fish (anti-fish stick pan, easy to taste the fish). After a few knives, prepare the shallots ginger garlic
Mushrooms bought home to tear small flowers soaked in water.
Then sprinkle a small amount of salt on the fish and spread well (as mentioned earlier)
Ginger and garlic over the oil stir-fry, garlic leaves first do not put, and then turn the pot, so that the bottom of the pot is larger in the area of oil
Pull the onion ginger garlic to the edge of the pot and gently put the fish in, fry on one side over low heat and fry the other side, slowly turn the pan during the period, so that it is heated evenly, and add an appropriate amount of boiling water to the golden brown on both sides
Bring to low heat on high heat and cook for about 10 minutes, then add mushrooms and bring to low heat for about five minutes
Finally the garlic leaves are added
Salt and green onions (can be left unfilled) are added
Sprinkle a little sugar to freshen up
Delicious, isn't it delicious, so simple, why not try it for the sake of your family?