Radish and crucian carp soup

2024-06-22 01:02:51  Views 2 Comments 0

Health effects

Crucian carp: harmonizes the stomach
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dissipates cold and relieves symptoms

Ingredients

Crucian carp ( 350g )
Wolfberry ( 5g )
Radish ( 150g )
Ginger ( 10g )
Salt ( appropriate amount )

How to make radish and crucian carp soup

    Illustration of how to make radish and crucian carp soup 1

    1.One crucian carp, one piece of white radish, appropriate amount of shredded ginger, and appropriate amount of wolfberry (not photographed).

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    2. After the crucian carp is slaughtered, remove the internal organs, scrape off the scales, clean it, and dry the water on the fish.spare.

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    3.Put a small amount of oil in the pot.After the oil is hot, add the processed crucian carp and fry it.Don't flip it around when you get in.

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    4. Wait until one side is browned, then gently flip over and continue frying.

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    5.Peel one side of the fried fish and add shredded ginger to stir-fry.

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    6. After frying the crucian carp on both sides, add an appropriate amount of cold water, cover the pot and cook for 10 minutes.

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    7. While the fish is cooking, peel off the skin of the white radish and grate it into shreds with a grater.

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    8. Soak the wolfberry in hot water and set aside.

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    9. Bring to a boil over high heat and use a strainer to remove the oil slick.Continue to cook for about 3 minutes until the soup in the pot turns milky white, add shredded radish.

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    10. Boil over high heat until the radish is transparent and soft.Do not turn the fish during this period.Crucian carp is very tender and will fall apart easily if you turn it after it is cooked.Cook for about 5 minutes and add appropriate amount of salt to taste.

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    11. Take out of the pot and sprinkle with wolfberry.A bowl of nutritious and delicious shredded radish and crucian carp soup is ready, enjoy it while it’s hot!

Tips

1.This soup must be added with cold water, so that the soup will be nutritious and have a good color.2.Add the salt later.If you add it first, the meat will shrink, and the protein and some nutrients will solidify and be difficult to separate out, which will affect the deliciousness of the soup and make it difficult to form white soup.

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