Crucian carp soup(ji yu tang )

Crucian carp soup

Introduction:

"The meat of crucian carp is tender and sweet, with high nutritional value and less fat. Eating crucian carp often can not only keep fit, but also reduce obesity, help to lower blood pressure and blood lipid, and prolong people's life. In particular, the treatment of postpartum milk less more unique

Production steps:

Step 1: remove the scales of crucian carp, remove the black skin in the belly, and wash it carefully. The black skin is harmful to the body. The fish will be fishy. Marinate it with wine for about 20 minutes,

Step 2: cut scallion, ginger and garlic into slices

Step 3: wipe the pot with ginger slices, put oil in the pot, fry pepper in low heat, and take out the fragrance

Step 4: fry the crucian carp in low heat, don't break the fish

Step 5: fry until golden on both sides,

Step 6: fry until golden on both sides,

Seventh step: add the onion, ginger and garlic to stir fry and cook the baijiu.

Step 8: add enough hot water, add a little sugar and simmer for 20 minutes

Step 9: add salt seasoning, continue to cook for 5 minutes, sprinkle a little pepper, add a little sesame oil, sprinkle an appropriate amount of coriander section can be out of the pot, fish soup itself is very fresh, do not add MSG oh

Step 10: white crucian carp soup like milk,

Materials required:

Crucian carp: 500g

Scallion: right amount

Ginger: right amount

Pepper: right amount

Baijiu: moderate amount

Peanut oil: right amount

Salt: right amount

Sugar: right amount

Zanthoxylum bungeanum: right amount

Garlic: right amount

Sesame oil: appropriate amount

Note: crucian carp to scale, to the belly of black skin, choose to wash clean, black skin must be carefully cleaned, black skin is harmful to the body, the fish will be very fishy, marinated with wine 20 on the left or right, can go fishy, cooking process can not be repeated water, add enough water at a time

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Tang