Ingredients
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500g carp fish
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250g lean pork
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30g adenophora stricta
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1 solomon seal
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dried tangerine peel
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salt
Directions
Tips
1. Stuffing fish stomach with ginger strips to effectively remove bad smell.
2. Add 3-5 ginger slices for stewing to make sure the taste is great.
Steps
|
1
Done
10 minutes
|
Wash lean meat and cut into slices. Blanch until medium-well to remove blood taste. soak dried tangerine peel until soft. Wash and clean adenophora stricta and Solomon seal. |
|
2
Done
10 minutes
|
Remove carp fish scales and organs. Wash and clean. Add oil to a pot and fry carp fish until golden brown on both sides. |
|
3
Done
90 minutes
|
Add water to a stew pot. Add fish, lean pork, adenophora stricta, Solomon seal and dried tangerine peel. Cover and simmer over low heat for 1.5 hours. Add salt for seasoning. Serve. |
