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How can I stew a five- to six-centimeter-long small crucian carp into nutritious soup?

Ingredients: two crucian carp, half white radish (about 400 grams), five fresh mushrooms (optional), three slices of ginger, two small pieces of green onion, 1/4 teaspoon of salt, 2 tablespoons of oil , 2000 ml of cold water. Method: 1. Clean the fresh crucian carp, remove the black membrane inside the fish belly, make three cuts on each side of the fish body, wash the mushrooms, cut the radish into shreds and set aside; 2. Dry the washed crucian carp and put it in the pot with ginger. Apply it to prevent it from sticking to the pan, then pour oil and fry the crucian carp until the cold noodles are golden; 3. After the fish is fried, add 2000 ml of cold water to the pot, add green onions and ginger and cook until it boils; 4. When the water first boils, add the mushrooms Add the shredded radish, cover the pot, and simmer over medium-low heat for half an hour; 5. Simmer until the soup is milky white, and add salt. Tips: 1. For live crucian carp, you can ask the seller to help butcher and remove the gills; 2. Before frying the fish, rub it in the pot with ginger to remove the stickiness; 3. Be sure to add cold water to cook a very milky white fish soup. ; 4. Be sure to add salt last, for the same reason as Article 3.

5. Of course you can drink it if it’s not your mother’s!