Milk stewed crucian carp

Overview

This is a dish that I thought of making on a whim. My daughter’s leftover milk was afraid that it would taste bad, and I just had to stew crucian carp~~ I didn’t expect that the stewed together tasted unexpectedly fragrant. It seems that food must not only be creative, but also boldly try~~ Having children will change the way you eat. In the past, I focused more on taste, but now I have to pursue color, flavor and taste. The little one didn’t know where she learned this habit. No matter what comes into her hands, she always takes it to her nose and sniffs it vigorously. If she doesn’t like it, no matter how it tastes, she will just wave her little hands and say no, no~~ At the same time, for her healthy growth, she must pay more attention to nutrition. Originally, Chinese food has the largest loss of nutrients in the world, and the task is even more arduous~~

Tags

• hot dishes
• cooking wine
• crucian carp
• ginger
• green onions
• milk
• salt
• vegetable oil

Ingredients

Steps

1. 1 Remove the scales and disembowel the crucian carp, remove the internal organs, wash them, and marinate them with salt and cooking wine for more than 15 minutes; (ps: the black membrane in the fish belly must be removed, as it smells very fishy) Slice the ginger and wash the green onions and set aside;

   

2. 2 Heat the wok and add vegetable oil. When smoke comes out of the wok, lift the wok with your hands and slick the oil inside so that the inside of the wok is covered with oil;

   

3. 3 Slightly reduce the heat, add ginger and sauté until fragrant, lift up the fish tail, quickly fry it lightly, turn over and fry for a while; add water, add more water boldly, just enough to cover the fish body, it is more time-consuming to stew, so avoid adding water in the middle;

   

4. 4 After the fire comes to a boil, pour it into a casserole, turn to low heat and simmer;

   

5. 5 When the crucian carp is stewed until the soup turns white, pour in the milk, bring to a boil over high heat and simmer over low heat;

   

6. 6 When the crucian carp is stewed until the soup turns white, pour in the milk, bring to a boil over high heat and simmer over low heat;

   

7. 7 When the crucian carp is stewed until the soup turns white, pour in the milk, bring to a boil over high heat and simmer over low heat;

   

8. 8 After 10 minutes, add salt and serve;

   

9. 9 It has a rich milky aroma and the fragrance of crucian carp.