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

Crucian carp and radish soup

Introduction:

Production steps:

Step 1: clean the crucian carp, remove the contents from the belly of the fish, draw two knives on both sides of the fish, and slice the ginger for standby.

Step 2: add oil to the hot pot

Step 3: when the oil is hot to 50%, put down the slices (remove the smell of ginger)

Step 4: release crucian carp (medium fire)

Step 5: turn the fish over with a spatula

Step 6: after 2 minutes, pour in the cooking wine (put the cooking wine early and tender the fish)

Step 7: in 2 minutes, put down the cold water, cover the pot and cook it for 15 minutes

Step 8: at this time, you can use the time to cut the onion into sections and end

Step 9: shred the radish (not too thin or too thick)

Step 10: set aside in a bowl

Step 11: uncover the pot after 15 minutes and remove the floating objects on the soup with a spatula

Step 12: put down the shredded radish, cover the pot and cook for 10 minutes over medium heat

Step 13: after 10 minutes, put down the scallion, cover the pot and cook for 5 minutes

Step 14: after 5 minutes, add salt, sesame oil and scallion, and you are ready to take out the pot

Step 15: such a crucian carp radish soup is ready!

Materials required:

Crucian carp: 400g

White radish: 400g

Salt: right amount

Shallot: a little

Ginger: a little

Cooking wine: a little

Cold water: moderate

Sesame oil: a little

Note: features: the soup is white, fresh and refreshing. Efficacy: radish is cool in nature and sweet in taste. It can eliminate stagnation, dissipate phlegm and heat, lower Qi, and detoxify. Crucian carp has the functions of invigorating the spleen and removing dampness, harmonizing the middle and appetizing the stomach, activating blood circulation and dredging collaterals, warming the middle and lower Qi. Ginger slice is because most children don't eat ginger.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Ji Yu Luo Bo Tang