Crucian Carp and Shredded Turnip Soup(luo bo si ji yu tang )

Crucian Carp and Shredded Turnip Soup

Introduction:

"It's a home-made soup. It's the most beautiful in this season. Crucian carp is a very economical fish, and its nutrition is not inferior. Wish the children healthy and happy growth

Production steps:

Step 1: material drawing.

Step 2: after the crucian carp is cured, use kitchen paper to absorb the water.

Step 3: after the crucian carp is cured, use kitchen paper to absorb the water.

Step 4: put on the cleaned fish, do not move the fish in the first pot, stir the pot after frying, the fish will not stick to the pot.

Step 5: fry the fish out of the pot. Fry the four fish twice.

Step 6: after all the fish are fried, add hot water to the pan. Remember to use hot water, so that the soup will be white and mellow.

Step 7: add green onion and coriander root, bring to a boil over high heat, turn to low heat and simmer until the soup is fragrant.

Step 8: shred the carrot and soak it in light salt water.

Step 9: when the fish soup is ready, add shredded radish, add salt and pepper to taste. After the shredded radish is cooked, take it out of the pot, pour sesame oil on it, and then put coriander and chopped green onion on it.

Materials required:

Crucian carp: 4

Radish: half

Shallot and coriander: a handful

Jiang: one piece

Salt: 5g

Pepper: 1 teaspoon

Cooking oil: proper amount

Precautions: 1. When frying fish, you need to heat up the oil in the moxibustion pot. After the oil is poured out, you can fry it again. 2. With ginger slices and light technique, the fish will not be fried to rags. 3. Boiling the soup and heating the water helps to emulsify the oil. The soup looks thick white and attractive. 4. Autumn eat radish, run dry effect is very good.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Si Ji Yu Tang