Radish and crucian carp soup(luo bo ji yu tang )

Radish and crucian carp soup

Introduction:

"As the saying goes, eat radish in winter and ginger in summer. This crucian carp radish soup is a better choice. I always like to eat this dish, but every time I make it, it's not to my husband's taste. This time he cooks himself and it tastes good, so I'll share it with you."

Production steps:

Step 1: two 300 grams of crucian carp, wash, flower knife, put a little salt, cooking wine, marinate for 10 minutes

Step 2: prepare scallion, ginger, garlic and coriander while marinating fish

Step 3: wash and peel the white radish, and write it into a small square. You can also cut silk to see what you like

Step 4: heat the oil in a hot pan, fry the pickled crucian carp on both sides until golden yellow, push the fish to both sides of the pan, and then add ginger and garlic to saute until fragrant

Step 5: add water, water can not fish

Step 6: then put in the white radish, sprinkle evenly in the pot. Cover the fish, bring to a boil, turn to low heat, cook for 15 minutes, add salt to taste, put some coriander, a bowl of delicious crucian carp soup is about to come out of the pot!

Materials required:

Crucian carp: two

Radish: one jin

Garlic: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Coriander: moderate

Salt: right amount

Note: 1, crucian carp must be washed clean, viscera do not, the inside of the black skin must be washed clean. 2. Heat the pan, then pour in the oil and heat it to about 80 ℃. 3. It's warm and tonic to drink hot in winter

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Luo Bo Ji Yu Tang