Crucian carp soup(ji yu tang )

Crucian carp soup

Introduction:

"Crucian carp soup is very common in families, but many people will ask how to make it white."

Production steps:

Step 1: remove the scales and stomach of the crucian carp, wash it, and cut the fish

The second step: pour oil into the pan, add ginger slices after oil heat, stir fry and carp, stir in a small amount of Baijiu, and fry the two sides of the crucian carp. Add the water and cook it.

Step 3: wait for the soup to boil, add mushroom, medlar, salt, continue to stew, about eight minutes later, add white pepper, salt, and then continue to cook for another minute, then add scallion

Materials required:

Crucian carp: 2

Pleurotus ostreatus: right amount

Wolfberry: moderate

Ginger: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

White pepper: right amount

Baijiu: moderate amount

Caution: when fried, the time is best to fry longer, and when it is cooked, it must be a big fire. I use the Baijiu to make the fishy because the soup cooked is sweet, white pepper is to enhance the delicious smell; when the fish is cooking, fish must turn over.

Production difficulty: simple

Process: simmer

Production time: 20 minutes

Taste: light

Chinese PinYin : Ji Yu Tang