Crucian carp is a common food with tender and delicious meat, which can be used to cook porridge, soup, stir-fry and snack. Especially suitable for soup, crucian carp soup is not only delicious, but also has a strong nourishing effect, which is very suitable for middle-aged and elderly people and the weak after illness, especially pregnant women. Teach you the easiest way to stew crucian carp soup.

How to make braised crucian carp soup?

Composition:

200g crucian carp, 30g sour bamboo shoots, proper amount of oil, salt 1 teaspoon, ginger 1 slice, 3 cloves of garlic, onion 1 root, 20g pickled pepper, sugar 1 teaspoon and monosodium glutamate 1 teaspoon.

The simplest way to stew crucian carp soup:

1. Wash crucian carp, cut sour bamboo shoots, slice ginger, slice garlic, soak medlar, slice shallots with chopped green onion, and slice pickled peppers;

2. Pour an appropriate amount of oil into the pot, add salt after the oil is hot, fry the crucian carp until golden on both sides, and take it out;

3. Pour the oil from another pot, add ginger, garlic and pickled pepper and stir-fry until the oil temperature rises, then add crucian carp, vinegar, soy sauce and appropriate amount of water to stew for 5 minutes, and then add sour bamboo shoots and medlar to continue stewing for 3 minutes;

4. Then add salt, sugar and monosodium glutamate and cook until it is delicious. Dish and sprinkle with chopped green onion.

Tips:

High-quality crucian carp gill silk is bright red, mucus is transparent, and it has the earthy smell of freshwater fish; The gills of inferior crucian carp are dark gray-red or gray-purple, and the mucus stinks.