Crucian carp in milk soup(nai tang ji yu )

Crucian carp in milk soup

Introduction:

"Crucian carp is rich in protein, which can maintain the balance of potassium and sodium and eliminate edema. Strengthen immunity. Low blood pressure, buffer anemia, conducive to growth and development. It is helpful to the secretion of gastric acid and digestion of food, and is suitable for the treatment of food retention syndrome. Crucian carp is tender and delicious. It can be used as porridge, soup, vegetables and snacks. Crucian carp soup is not only delicious, but also has a strong tonic effect. Crucian carp can also nourish the liver and eyes, and crucian carp gall has the effect of brain and intelligence. Milk soup crucian carp, so called speculation, is stewed out of crucian carp soup like milk

Production steps:

Step 1: remove scales, gills and intestines of crucian carp, and clean them.

Step 2: heat the pot, add green onion and ginger to make it fragrant.

Step 3: fry the crucian carp.

Step 4: add water, bring to a boil over high heat and simmer over low heat for about 45 minutes.

Step 5: cut coriander and scallion.

Step 6: finally change the crucian carp soup to medium heat for 10 minutes, and the soup will become as white as milk.

Step 7: add salt, pepper, green onion and parsley.

Step 8: delicious milk soup crucian carp, large pieces of crucian carp seed is my favorite....

Materials required:

Crucian carp: 2

Ginger: right amount

Scallion: right amount

Coriander: moderate

Salt: right amount

Pepper: right amount

Peanut oil: right amount

Note: ginger must be put in fish soup, which is the key to remove fishiness and improve taste.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nai Tang Ji Yu