Thick white crucian carp soup(nai bai nong chou ji yu tang )

Thick white crucian carp soup

Introduction:

"We are not unfamiliar with the practice of fish soup. Moreover, it is generally known that after the fish is fried, the soup will be more fragrant and white. Well, there is another way, can make the fish soup more delicious, thick white, and more nutritious, I do not know if you know it! Introduce the practice of my crucian carp soup! In fact, there is nothing special about this method, but we keep the most nutritious thing on fish, which is fish scale! It's a pity that people usually lose their scales when cooking fish! Fish scale is the bone produced by the collagen of fish dermis. Its scientific name is fish scale hard protein. It is rich in protein, fat and vitamins, as well as iron, zinc, calcium and a variety of essential trace elements for human body, as well as colloid. The large amount of collagen in fish scale can make skin firm and elastic. Fish scale soup can supplement calcium, beautify, strengthen the body and brain, and prevent aging. "

Production steps:

Materials required:

Small wild crucian carp: appropriate amount

Onion and ginger: right amount

Salt: right amount

Coriander powder: appropriate amount

Minced garlic: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nai Bai Nong Chou Ji Yu Tang