Stewed crucian carp with potato flour

Stewed crucian carp with potato flour

Introduction:

Production steps:

Step 1: prepare the ingredients.

Step 2: wash and soak black fungus.

Step 3: Boil the sweet potato vermicelli.

Step 4: cut the onion, ginger and garlic separately.

Step 5: clean up the crucian carp, wipe dry water, and fry it on both sides.

Step 6: fry the crucian carp and set aside.

Step 7: saute ginger and garlic with the remaining oil in the pan, then add crucian carp.

Step 8: pour in agaric and potato powder, add a little salt and pepper, add water, and bring to a boil.

Step 9: add Pixian Douban, stir fry well and cook for 10 minutes.

Step 10: pour in chopped pepper and stir well.

Step 11: collect the juice, adjust the taste and serve.

Materials required:

Wild crucian carp: 6

Auricularia auricula: some problems

Sweet potato fans: 1

Scallion: 1 Section

Ginger: 1 yuan

Garlic: 2 cloves

Cooking oil: 3 teaspoons

Salt: right amount

Pepper: 1 / 2 teaspoon

Chopped pepper: 2 teaspoons

Pixian Douban: 2 teaspoons

Note: 1, potato powder boiled for a few minutes, hair up faster. 2. Chopped pepper is very salty. Use salt moderately.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor