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

Crucian carp and shredded radish soup

Introduction:

"Crucian carp and shredded radish soup is the most popular tonic soup. The crucian carp is fried until it is creamy white over low heat. Rich and delicious, with crisp shredded radish, it's really warm

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: clean the crucian carp, remove the abdominal black film, cut the scallion into sections, and shred the ginger for standby.

Step 3: put a little oil in the pot, heat it up, pour out the cold oil again, fry crucian carp 70% hot until both sides are slightly yellow. It's coming out.

Step 4: fry the fish oil with scallion and ginger. Add enough warm water and put in crucian carp.

Step 5: bring to a boil over high heat and simmer over low heat until milky white.

Step 6: add shredded radish, add salt, pepper, stew radish soft.

Materials required:

Crucian carp: one

Radish: 300g

Scallion: a festival

Jiang: one piece

Coriander: two

Salt: 1.5 teaspoons

White pepper: one teaspoon

Note: crucian carp soup to become milky white, one is to fry, the second is to use warm water. Don't use cold water. Stew like this for about an hour and the milk turns white. Cold water is slow. It's better to put the salt later.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ji Yu Luo Bo Si Tang