Clam and crucian carp

Clam crucian carp method:

Raw materials for making clam and crucian carp

Clam 500g, crucian carp 1, 600g, onion 1, ginger 1, a little pepper, rice wine 75g, salt 4G, clear soup 700g.

Procedure of making clam and crucian carp:

1. Soak the clam in cold water for about 12 hours, make it spit out the dirt, and then wash it out.

2. Cut open the crucian carp, remove the scales and viscera, wash it, put it into the hot pig oil pan, fry it slightly, decant the oil, add the clear soup, wine, scallion and ginger, then burn it with high heat, then burn it with low temperature.

3. When the crucian carp soup is white, put one clam next to the crucian carp, add salt and cook together. As soon as the clam shell is open, remove the green onion and ginger, put it into the pan and sprinkle with a little pepper.

Clam and crucian carp

Clam crucian carp is a traditional famous dish in Zhejiang Province, which belongs to Zhejiang cuisine. The dish tastes delicious and mellow.

Ingredients needed

Live crucian carp 1, about 6 Liang, live clams 6 Liang, cooked ham, bamboo shoots, water hair mushrooms, green vegetables and other appropriate amount. Seasoning: Shaojiu, pepper, salt, etc.

Production method

1. Cut the clean crucian carp on the back meat. Add seasoning, scallion, ginger and bamboo shoots into a clear water pot, bring to a boil, and then cook over low heat.

2. Boil the clams in a clear water pot, add Shaojiu, and take them out and put them in a soup pot after the shell is opened.

3. Pour the clam soup into the crucian carp soup, add mushrooms, cooked ham slices, green leafy vegetables and seasonings, bring to a boil, pour into the clam soup basin, put in the cooked crucian carp, and place bamboo shoots, cooked ham slices and mushrooms on it.

What to eat

Carassius auratus is sweet in taste and flat in nature. It enters the channels of spleen, stomach and large intestine. It has the functions of invigorating spleen, appetizing stomach, benefiting qi, benefiting water, dredging milk and removing dampness.

Longitude: 104.06573486

Latitude: 30.65946198