Ingredients
- 500g carp fish
- 250g lean pork
- 30g adenophora stricta
- 1 solomon seal
- dried tangerine peel
- 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. |
