Crucian carp and egg soup(ji yu ji dan tang )

Crucian carp and egg soup

Introduction:

Production steps:

Step 1: prepare one crucian carp and two eggs

Second step: wash the fish and drain it lightly. Add salt, ginger and a little Baijiu to the sauce.

Step 3: add a little oil into the pan, heat and set aside

Step 4: add ginger slices into the pot and stir until fragrant, then add crucian carp

Step 5: fry the crucian carp until both sides are slightly yellow

Step 6: pour a little cooking wine into crucian carp and bring to a boil

Step 7: pour the fried crucian carp into the soup pot, add hot water, bring to a boil over high heat, cook over low heat until the soup turns white and set aside

Step 8: after the eggs are broken up, turn the soup to high heat and bring to a boil. Pour the egg liquid into the pot in a circle. Add appropriate amount of salt, chicken essence and a little sugar to taste and then take out

Step 9: crucian carp egg soup finished on the table, soup can be sprinkled with a little shallot

Materials required:

Crucian carp: moderate

Eggs: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: a little

Precautions: 1. The fish should be washed, drained and salted. 2. The fish can be fried in a pan to keep the skin of the fish intact. 3. The hot water can make the soup white easily. 4. When the soup becomes thick and white, add the egg liquid

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Ji Dan Tang