Minced crucian carp soup(fen pi ji yu tang )

Minced crucian carp soup

Introduction:

"Yesterday, I discussed with my husband and daughter what to eat on the Mid Autumn Festival. They actually looked at each other and ignored me. Under my repeated requests, my husband spoke. What we want to eat, you can't eat, what you can eat, we don't want to eat, until I'm speechless.... This was a noisy meal yesterday. My husband asked me to order. I ordered scrambled eggs and stir fried yams. My husband and daughter ordered Xinjiang food. I thought they ate delicious food, so I tasted it together. However, they were strongly opposed by my daughter and husband. They all said that I was too greedy. How could I feed my stomach well? I only wanted to eat my own food. Today is not what it used to be. Last year's Mid Autumn Festival, I also made spicy fish, big plate chicken and other Xinjiang dishes, but I can't eat them this year. I love fish, and I have to make the whole fish every new year's festival. This is my traditional custom, which means that I have more than one year. Can't eat spicy, do stewed fish soup, and crucian carp do fish soup best, add some powder taste delicious, powder strength road. Crucian carp, also known as minnow, also known as Xi tou, is an animal of Cyprinidae, which is produced all over the country. Crucian carp, commonly known as crucian carp melon seeds, is delicious and tender. It is nutritious, rich in protein, less fat, fresh but not greasy, and slightly sweet. It is a kind of fish with strong adaptability. It lives in rivers, lakes, ponds and canals, especially in shallow lakes and ponds with many aquatic plants. Crucian carp is produced in all seasons, but the fattest is from February to April and from August to December. Crucian carp is rich in protein, which can maintain the balance of potassium and sodium and eliminate edema. Strengthen immunity. Lowering blood pressure and buffering anemia are conducive to growth and development. "

Production steps:

Step 1: Ingredients: fresh crucian carp powder, ginger, onion, coriander, oil, salt, chicken essence cooking wine

Step 2: wash the chives and tie them into knots. Slice the ginger

Step 3: slice the vermicelli

Step 4: clean up the crucian carp

Step 5: cool the oil in a hot pan and add crucian carp

Step 6: fry until both sides are yellow and remove

Step 7: put the fried crucian carp into the casserole, add onion and ginger cooking wine

Step 8: add boiling water and simmer for about 20 minutes

Step 9: add salt powder, cook for a while, add chicken essence, taste, and sprinkle with coriander powder

Materials required:

Fresh crucian carp: moderate

Powder skin: appropriate amount

Oil: right amount

Coriander: moderate

Chives: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Salt: right amount

Note: Fry crucian oil, do not put in casserole, more oil, not fresh crucian

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Fen Pi Ji Yu Tang