Crucian carp is sweet and flat, and has the effects of invigorating spleen and appetizing, benefiting qi and removing dampness!
Materials?
Crucian carp no.2
Two poached eggs
Half a white radish
More than ten grains of Lycium barbarum
5 slices of ginger
2 onions
A spoonful of cooking wine
A few drops of white vinegar
A little pepper
The crucian carp soup made in this way is super delicious and milky white.
Kill crucian carp, gut and fishline. Be sure to remove the black film from the fish belly, or it will smell fishy. Wipe the water with kitchen paper and dry it for later use.
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There are two white tendons on both sides of the back of crucian carp, which is the "fishy line". Draw a knife a little below the fish head, and you will see a thin white line, which is the fishy line. Then cut a knife in front of the fish's tail, pat the fish's body gently with the back of the knife, and then you can easily pull it out with your hands or tweezers.
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Fry two eggs for later use.
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Shred radish for use.
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Put oil in a hot pan, fry crucian carp until both sides are golden (don't turn over when frying fish, gently shake the pan, and the fish can turn over as it slides), and cook it in cooking wine.
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Add ginger slices and onion knots.
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Poached Egg
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shredded radish
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Add boiling water and leftover ingredients (water should be added at one time).
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Bring to a boil, add a few drops of white vinegar and simmer for a few minutes.
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Add Lycium barbarum and stew it again
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Add salt and pepper to taste. Turn off the heat, adjust the taste and sprinkle with chopped green onion.
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White as milk, delicious!
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