Chinese Food
Milk and white crucian soup
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Carassius auratus is rich in protein. It is easy to digest and absorb. It can be eaten by the elderly and children often.
Cooking ingredients
Cooking Steps
Step1:Remove scales, gills and internal organs of crucian carp. Clean and control dry water for use.
Step2:The wolfberry is soaked in warm water.
Step3:Heat the pan with a little oil. Heat it to eight minutes. Dry the fish and fry the pan until golden on both sides. Put in the onion and ginger. Cook in a spoon of cooking wine.
Step4:Pour in enough hot water and bring to a boil. Remove the foam and heat for 15 minutes. Reduce the heat and simmer for another 5 minutes.
Step5:When the soup is stewed to milk white, add medlar and salt to taste.
Step6:Finally, sprinkle some coriander. Sprinkle some pepper to serve.
Cooking tips:1. When selecting crucian carp, it depends on the scales. The scales of wild crucian carp in the river are yellow. Those raised in the pond are black and white. When cleaning, clean the black film inside the fish belly. The secret of soup color and milk white. Fry the fish until golden on both sides and use a big fire. When adding water, add enough hot water. It's easy to dry the pot with a big fire. Crucian carp has many small thorns. Children can drink soup. Adults should be careful. There are skills in making delicious dishes.
