Chinese Food
Crucian carp soup
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Cantonese soup always pays attention to the natural ingredients to improve the freshness. No seasoning is needed to destroy the original taste. The ingredients of this crucian carp soup are simple. The cooking process is hand-held. The taste is very delicious. The fish soup presents thick milk color. It is delicious.
Cooking ingredients
Cooking Steps
Step1:Sliced ginger. Sliced scallio
Step2:The fish's stomach is filled with ginger slices. Sprinkle salt (both sides) evenly and marinate for ten minutes
Step3:Fried eggs. Fried eggs for several peopl
Step4:Pan fry fish in nonstick oil. Pan on both sides. Fry until it's throug
Step5:Put all the fish, carrots and eggs in the casserole of the sou
Step6:Top up with water (put more water to avoid drying
Step7:Heat for ten minutes. Then turn the medium and small heat to simmer for forty minutes. Finally, taste the salt and decide whether to put salt again
Step8:Turn off the fire and sprinkle green onion
Cooking tips:1. The fish is very deep fried. Chopsticks can be inserted to the end. 2. Pay attention to watching the fire in the first ten minutes of stewing with water to prevent water from splashing out. 3. The water will be reduced. So you can add more water according to the number of people. 4. You'd better use the sand pot with small caliber and big belly to cook the soup better and better.
