Crucian carp contains comprehensive and high-quality protein, which can strengthen the elastic fiber components of the skin. What are the delicious practices of casserole crucian carp soup? Next, let me introduce you.

The method of casserole crucian carp soup 1

material

Crucian carp, onion ginger, cooking wine, salt, chicken essence, a small amount of clams, and a small amount of milk.

working methods

1. Wash the fish and stir-fry the ginger slices in oil.

2. Fry the fish on both sides, add cooking wine, water and a little milk, and cover until the soup boils.

3. Add clams, season with salt and chicken essence, then close the lid and cook for a while.

4. Sprinkle onions after serving.

The practice of casserole crucian carp soup II

material

2 live crucian carp, 1 white radish, about 250g, small glutinous rice balls, cooked lard, a little refined salt, a little cooking wine, a little chicken essence, a little vinegar, a little onion, a little ginger and a little shredded carrot.

working methods

1. Water mill glutinous rice balls, stir them into glutinous rice balls with clear water, and knead them into small glutinous rice balls, which are now sold in supermarkets. You can ignore this step.

2. Slaughter and wash the live crucian carp; Wash the white radish and cut it into filaments; Cut onion into sections; Cut ginger into slices and powder respectively;

3. Put the cooked lard into the pot, and after heating, fry the crucian carp into a yellowish color, which is generally well-done, and it is easy to break when it is over-cooked. After frying, pick it up and put it on the plate;

4. Pour 750g of clear water into the pot, add seasonings such as shredded white radish, shredded carrot and onion ginger to boil, then add small glutinous rice balls and fried crucian carp to cook for 10 minute, and finally add a little salt and chicken essence to turn off the heat and serve.

The practice of casserole crucian carp soup 3

material

Crucian carp, tomato

working methods

1. Wash crucian carp and marinate with salt 10 to 20 minutes.

2. Fry the salted fish in the oil pan for a while, and then put enough water at a time. If water is added later, the taste will be weak. Remember to put shredded ginger when you start cooking. M, it's necessary to remove fishy smell ~ ~

3. After the water boils, move to the soup pot and continue to cook until the water boils. Then add the chopped tomatoes. Because it is cooked in soup, you don't need to peel it, just cut it into four pieces in half, so you won't get caught when you eat it ~ _ * ~

When the water is boiled again, the tomato and fish soup will be cooked. At this time, you can turn down the heat and don't cook it for too long until it is finished. Otherwise, fish and tomatoes will dissolve in the soup. If there are patients at home, it is recommended to cook the fish and tomatoes until they are dissolved, which is convenient for eating ~

5. Remember to put salt before eating the pot, chicken essence can be put or not, depending on personal preference, and finally sprinkle with chopped green onion is perfect ~

The practice of casserole crucian carp soup 4

material

Red beans 150g, crucian carp 300g, a piece of ginger, cooking wine 15g, and salt 5g.

working methods

1. Wash red beans for later use.

2. Add the red beans into the soup pot, pour in1500g of water and soak for 30 minutes.

3. Boil the soaked red beans together with the water that soaked them, and simmer for 30 minutes until the red beans are crisp and rotten.

4. Heat the pot, add 40 grams of oil and a slice of ginger, and stir fry.

5. Add the crucian carp, change to medium heat, fry for 2 minutes and gently shake the pan, so that the fish skin will not stick to the pan.

6. Turn the crucian carp over and fry it in the same way for 2 minutes. The crucian carp treated in this way has no fishy smell in the soup, and the soup will taste more delicious.

7. Put the fried crucian carp into the red bean soup before cooking.

8, turn to slow fire 15 minutes, and finally add salt to taste.

Related practices of crucian carp soup:

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