Chinese Food
Silver carp and lotus root soup
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I like fish. My babies like fish, too. So fish is a regular on the table. Every time I watch them eat up the fish soup and rice, it's my greatest satisfaction.
Cooking ingredients
Cooking Steps
Step1:Wash the silver carp. Cut the head and tail. Remove the middle part of the bone. Slice the fish. Cut lotus root into 2 mm pieces.
Step2:Heat up a small spoon of oil. Add ginger slices. Fry fish head, tail and middle bone until the fish is white. Add some cold water (if you like to drink soup, add more water. Add cold water to keep the fish head longer from boiling, so that the flavor can be brought out fully). Put some salt (depending on the amount of water, self-control). Half spoon of sugar and wine. At the same time, put the fish slices into a bowl, add wine, salt and flour. Marinate them for later use.
Step3:When the fish head in the pot boils and boils, turn down the heat for about 5 minutes (if there is enough time, it can be more for a while, so that the soup is more fresh and thick). Then add the lotus root slices, turn back the heat. When it boils again, drain the salted fish slices and slide them into the pot. Stir gently with a spoon to make the fish slices evenly distributed. After boiling again, turn off the fire and put it in a soup bowl. Those who are not afraid of scalding can start eating immediately. Those who are afraid of scalding can blow and eat again.
Step4:On the table.
Cooking tips:Lotus root slices should be cut thin or thick. If they are thin, put them in according to the above time. If they are thick, put them in after the first boiling and before turning them into small fire. Fish fillet must be thinner. There are skills in making delicious dishes.
