Stewed carp with mushroom(mo gu dun li yu )

Stewed carp with mushroom

Introduction:

"Carp is the least in my menu. My family doesn't like carp. They always say carp has a local smell and is not delicious. Every time I do it, I cook it or cook it. It's rare to stew carp. This stew is inspired by the last time I went to the mainland. When I eat fish there, I usually fry or marinate the fish, then fry it with dry red pepper, and stew it in an alcohol pot. The stewed fish is tender, fragrant and spicy, and the taste is my favorite. Although the food there tastes a little salty (people there usually have a heavy taste), every time I eat, I say it tastes heavy. I have to drink water while eating. I like the spicy taste very much. Because of my stomach disease, I don't dare to eat too much spicy food. This time, I want to make the fish taste like that. I like to eat mushrooms, so I add some. My husband and daughter say that mushrooms are better than fish, fresh and tender, and spicy. Mushroom is sweet in taste and cool in nature. It belongs to stomach and large intestine meridians. It is beneficial to appetizer, dispel phlegm and regulate qi, tonify spleen and replenish qi. It is mainly used to treat mental depression, loss of appetite, aggregation of phlegm nuclei, vomiting and diarrhea, turbid urine and so on

Production steps:

Step 1: Ingredients: fresh carp 500g, mushroom 200g, ginger 3G, dry red pepper 5g, cooking wine, soy sauce, prickly ash 2G, sugar pepper, chicken essence, green onion, coriander, bean skin 100g

Step 2: clean the fresh carp and cut into pieces

Step 3: use salt to prepare wine starch

Step 4: marinate for more than 30 minutes

Step 5: wash and slice ginger, cut red pepper into sections, wash and cut scallion into sections

Step 6: wash coriander and cut into sections, wash and slice mushroom

Step 7: cut the bean skin into diamond shape

Step 8: add chilling oil in a hot pot, pepper, ginger slices, red pepper and scallion, stir fry until fragrant,

Step 9: add water to bring to a boil, add sauce, oil wine and sugar

Step 10: add marinated fish, bring to a boil over high heat, turn to medium heat and cook for a while

Step 11: add bean skin and bring to a boil,

Step 12: add mushroom slices and salt

Step 13: cook for a while, add chicken essence and pepper,

Step 14: turn off the heat and sprinkle the parsley powder

Materials required:

Fresh carp: moderate

Mushroom: right amount

Bean skin: right amount

Vegetable oil: right amount

Salt: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Cooking wine: moderate

Sugar: right amount

Soy sauce: right amount

Starch: right amount

Note: fish can be salted with onion and ginger. Chili can be added more or boiled in an electric cooker. There is mucus on the surface of the mushroom, which is not easy to clean. You can put some salt in the water to stir it to dissolve, and then soak the mushroom in the water for a while before washing. In this way, the sediment can be easily washed off. Before washing the mushroom, be sure to take more sand on the bottom of the stipe Remove the hard peduncle of the soil, because this part is not easy to clean even if it is soaked with salt water.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Mo Gu Dun Li Yu