Stewed crucian carp with medlar and fungus(gou qi mu er dun ji yu )

Stewed crucian carp with medlar and fungus

Introduction:

Auricularia auricula, which has the reputation of "meat in vegetable" and "flower in fungus", is not beautiful, but it is rich in nutrition, comparable with animal food. Auricularia auricula can nourish Qi and stomach, moisten and smooth intestines, detoxify and clear intestines, reduce weight, beautify and resist senility. Crucian carp is rich in nutrition and low in fat. Wolfberry can also promote blood circulation, but also prevent the accumulation of fat in the liver, and eliminate fatigue. Stewed crucian carp with medlar and Auricularia auricula is a good choice for Mimi mm because of its comprehensive nutrition and weight loss effect

Production steps:

Step 1: prepare the ingredients.

Step 2: clean up the fresh crucian carp, draw the oblique knife on the fish body and apply a little salt.

Step 3: soak Auricularia auricula in advance, remove impurities and wash. Lycium barbarum seed bubble hair. Shredded ginger.

Step 4: heat the pan, pour the oil, wipe the pan with ginger slices, and fry the crucian carp.

Step 5: fry until brown on both sides; serve.

Step 6: fry the remaining oil in the pan until fragrant.

Step 7: add Pixian Douban.

Step 8: stir fry the watercress until the oil is red.

Step 9: add black fungus and stir well.

Step 10: add some cold water.

Step 11: bring to a boil and simmer for 2 minutes.

Step 12: add the crucian carp and cook for 5 minutes.

Step 13: pour in the Lycium barbarum, adjust the flavor, and then put it on the plate.

Materials required:

Crucian carp: 1

Auricularia auricula: some problems

Wolfberry: more than 10 pieces

Ginger: 1 small piece

Oil: 3 teaspoons

Salt: right amount

Pepper: right amount

Pixian Douban: 2 teaspoons

Note: 1. People with high blood pressure and irritability had better not eat crucian carp. 2. This dish can prevent postpartum women from taking too much fat.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Gou Qi Mu Er Dun Ji Yu