Stewed carp with fungus and celery(mu er xiang qin bao li yu )

Stewed carp with fungus and celery

Introduction:

"I like to eat pickled fish and sour bamboo shoot fish on weekdays, but these days when I'm on fire, I've changed my light taste. My friend sent me a lot of Auricularia auricula, which is enough to eat for a year. The health care program on TV introduced that eating Auricularia auricula is good for my health. After cooking to use it, this fungus celery casserole fish taste fresh, LG drank two bowls

Production steps:

Step 1: cut the carp into two sections after cleaning, rub with salt and ginger, and marinate for 10 minutes.

Step 2: remove the roots and roots of Auricularia auricula, wash the sediment and set aside.

Step 3: wash the parsley and cut it into 5cm long pieces.

Step 4: heat up the frying pan, heat up the cooking oil, and fry the fish on both sides.

Step 5: put the fried fish sections into a casserole, add appropriate amount of hot water and boil them for half an hour.

Step 6: cook the fish for 15 minutes, then add the fungus and continue to cook.

Step 7: after half an hour, put in the celery section and blanch it.

Step 8: add appropriate amount of salt, pepper and chicken essence, then turn off the heat and eat.

Materials required:

Carp: one

Watery black fungus: 100g

Parsley: 100g

Edible oil: right amount

Salt: right amount

Ginger: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: 1, with salt and ginger rubbed over the body of the fish fried will not damage the body, but also taste. 2. Celery leaves are very nutritious. Don't lose them. Green soup is more eye-friendly.

Production difficulty: ordinary

Process: casserole

Production time: one hour

Taste: fish flavor

Chinese PinYin : Mu Er Xiang Qin Bao Li Yu