Crucian carp soup(ji yu za tang )

Crucian carp soup

Introduction:

"Crucian carp is tender, sweet and nutritious. It contains 13 grams of protein, 11 grams of fat and a lot of minerals such as calcium, phosphorus and iron. Crucian carp is of high medicinal value. It tastes sweet, smooth and warm. It enters the stomach and kidney. It has the functions of harmonizing and tonifying deficiency, removing dampness and diuresis, tonifying deficiency, warming the stomach, eating and tonifying vital energy. "

Production steps:

Step 1: clean the crucian carp, add knife flower, put cooking wine and salt to marinate for 15 minutes.

Step 2: break the eggs into a bowl and break them up.

Step 3: heat the pan, add the oil, heat up, pour the egg liquid and fry it into golden skin on both sides.

Step 4: cut the egg skin into diamond shape.

Step 5: cut green onion, ginger, garlic and pepper, and prepare Chinese prickly ash.

Step 6: cut the vegetables into inch sections.

Step 7: set the pot on the fire, add oil to heat, add onion, ginger, garlic and pepper to fry until fragrant.

Step 8: add boiling water, add fish, add the right amount of cooking wine.

Step 9: prepare the meatballs and slice the carrots.

Step 10: after the fish is cooked, add the egg skin, carrots and meatballs.

Step 11: bring to a boil, add the green vegetables, add the pepper and salt, and move the pot out.

Materials required:

Crucian carp: 2

Eggs: 3

Vegetables: moderate

Oil: right amount

Carrot: right amount

Meatballs: moderate

Scallion: right amount

Ginger: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Cooking wine: moderate

Note: when frying the egg skin, put the oil in the pan to heat it, and then pour out the extra fried egg skin.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Ji Yu Za Tang