Cooking Steps

1. 

   Step1:Bask in a picture of the tangerine peel. I haven't seen any friends in the north. Some of them are bigger than taro.

2. 

   Step2:Peel and dice the Pueraria.

3. 

   Step3:Pour some water into the pot. Put in half of the ginger slices. Wash the dates and put them in together. Heat to boil.

4. 

   Step4:Remove the internal organs of crucian carp and clean them. The black film inside the fish belly should be removed.

5. 

   Step5:Control the water content. Put a little salt on both sides. It won't stick to the pan when frying.

6. 

   Step6:Heat the oil in the pot, put in the ginger slices, and burst out the fragrance.

7. 

   Step7:Fry crucian until golden on both sides. Do not move at first. Fry until golden and turn over.

8. 

   Step8:Put it into the boiling pot. This step is very important. Put the crucian carp into the boiling pot. Then the soup will be milky white. The soup will be more delicious. If you have children at home, you can put the crucian carp into a slag bag and then put it into a casserole. In this way, you don't have to worry about the children being stabbed by the fishbone.

9. 

   Step9:When the water boils again, remove the froth from the surface. Turn the small heat to boil for 90 minutes. Stir the bottom of the pot slightly in the middle of the way to prevent the Pueraria from sticking to the bottom of the pot.

10. 

    Step10:Before turning off the fire, add a proper amount of salt to taste it. It can clear away heat and damp. It's full of nutrition. It's the old fire soup with fresh and sweet soup.