Chinese Food
Crucian carp soup with shredded radish
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In December, I watched it for half a year. The temperature could not move, so I went to zero. No matter how thick the cotton padded clothes are, they are not as warm and intimate as a bowl of white fish soup. There's a saying that's good. All tastes are fresh. Fish is the first word. The freshness of fish is obvious to all. Stew, braised in brown sauce, sweet and sour food and slow steaming can't cover the fresh air coming out of the bone seam. If you boil it gently again and stew it into a pot of milk white and delicate soup, the taste will be even more delicious.
Cooking ingredients
Cooking Steps
Step1:Peel the radish and rub it into silk.
Step2:After the crucian carp is cleaned, it is cut in two.
Step3:Pour oil into the wok. Add a little salt to heat it. Prevent sticking to the wok. If you use a non stick pot, you can omit the salt sprinkling step.
Step4:Put the carp skin down. Fry until both sides are golden and fragrant. In the process, gently shake the pot to heat the fish evenly.
Step5:When the fish is golden, mash the fish with a spatula. The more you mash, the better. This step is for better flavor when stewing. If you want to eat the fish, you don't need to mash it.
Step6:Then pour in 1 tablespoon cooking wine. Pour in boiling water. The soup will turn white instantly.
Step7:Then add scallion knot, ginger slices, tangerine peel and white pepper. Boil for 5 minutes.
Step8:After five minutes, filter the soup. Remove the meat dregs and leave only the soup.
Step9:Add 1 teaspoon of salt to the soup to taste. Add shredded radish and cook it soft, then turn off the heat.
Step10:When you drink it, you can choose to taste it according to your taste.
Cooking tips:There are skills in making delicious dishes.
