Kwai Tai soup crucian carp and shredded turnip soup(jian dan kuai shou tang luo bo si ji yu tang )

Kwai Tai soup crucian carp and shredded turnip soup

Introduction:

"Fish is rich in nutrients and Kwai Tai is always the main ingredient of various kinds of soup. Today this fish soup is a simple family fast soup. Is it better for a cold winter to have a bowl of warm, spicy fish soup before dinner?"

Production steps:

Step 1: clean the crucian carp and drain it for use.

Step 2: less oil in the soup pot, add onion and ginger to make it fragrant.

Step 3: Fry crucian carp on both sides until yellowish.

Step 4: add water, cover and boil.

Step 5: at this time, use the shredder to shred the radish for use.

Step 6: when the fish soup is milky white, add shredded radish and bring to a boil.

The seventh step: before the fire, seasoning, salt, MSG, and onion.

Materials required:

Crucian carp: moderate

Radish: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Oil: right amount

MSG: right amount

Precautions: 1. When you buy fish, the store will do simple treatment, and when you come back, you should clean it carefully to make sure that the black film, gills and internal organs inside the fish belly are clean, otherwise the cooked fish soup will have a earthy smell. 2. Then remove the side lines on both sides of the fish body. The specific method is: tap the fish body with a kitchen knife, and draw a knife behind the gills and in front of the tail. The depth should not be too big. Then find the white thread, gently pull it out and throw it away. If you don't remove it, there will be earthy smell. 3. Green radish is used here. The color of the finished product is white with green. If you want to have a good soup color, it's better to choose white radish.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jian Dan Kuai Shou Tang Luo Bo Si Ji Yu Tang