Chinese Food
Milk white crucian carp soup
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Milk white crucian carp soup is a comprehensive and high-quality protein. It can strengthen the elastic fiber composition of the skin. Especially for the early wrinkles caused by mental factors such as pressure and sleep deficiency, it has a peculiar relieving effect. Suitable for people with chronic nephritis, edema, cirrhosis, ascites, malnutrition and edema; suitable for pregnant women with postpartum milk shortage; suitable for people with weak spleen and stomach and poor diet; suitable for children with early measles, or those with measles penetration and unhappiness; suitable for hemorrhoids, bleeding and chronic diarrhea; not suitable for people with cold and fever.
Cooking ingredients
Cooking Steps
Step1:First, remove scales, gills and internal organs from crucian carp. Put a little ginger in the oil pan. Fry the crucian in the oil pan until it is golden on both sides. The key of this step is to remove the fishy smell of crucian carp and make the fish soup white and thick.
Step2:In another pot, put some water into the pot, add ginger slices and scallions to boil, and put the oiled crucian carp into the pot.
Step3:Put the fried crucian carp into the pot and cook it for about 10 minutes in high heat, and then simmer it for about 20 minutes in low heat. Don't stew it for too long. Boil the meat of crucian carp to powder, so that the crucian carp loses its tender taste.
Step4:When you are about to leave the pot, add some salt and pepper. A pot of white and thick crucian soup is ready.
Step5:Add some medlar and shallot to the bowl when you leave the pot. It's delicious when you drink it hot
Cooking tips:The key to this dish is that the crucian carp is over oiled. And the water for cooking fish should be fully added at one time. There are skills in making delicious dishes.
