Crucian carp and radish soup(ji yu luo bo tang )

Crucian carp and radish soup

Introduction:

"It's delicious to drink clear soup in summer."

Production steps:

Step 1: after buying the crucian carp, wash it first, and wash the black film thoroughly. Then beat the scalpel, wipe it with salt, put ginger slices and scallions in the stomach and scalpel, marinate for 20 minutes, or sprinkle a little cooking wine or Huadiao wine to remove the fishy smell. This one is mainly about going fishy

Step 2: wash the white radish, peel it and rub it into silk

Step 3: take the oil from the pan, heat up the oil, and saute the ginger slices until fragrant. Then remove the ginger slices and scallions in the fish and fry them in the pan. Make sure to fry them thoroughly before turning them over. After frying, heat water and simmer for 20 minutes. Add salt and chicken essence. Forget to take a picture

Step 4: add a few pieces of carrot flowers before leaving the pot, roll a little twice and leave the pot, add chives and coriander

Step 5: add a few pieces of carrot flowers to decorate the pot, roll two times a little, then add pepper, add chives and coriander to decorate

Materials required:

Crucian carp: moderate

White radish: right amount

Carrot: right amount

Coriander: moderate

Chives: right amount

Pepper: right amount

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Ginger slices: right amount

Cooking wine: moderate

Note: suggestion: you can choose a smaller piece of crucian carp, I am a little bit larger, fried, not in place. Ask for help: my fish soup only stewed for 15 minutes, a lot of milk white. How to compare milk white? Is it too short for me to stew?

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Ji Yu Luo Bo Tang