The crucian carp soup made in this way is super delicious. The milky white crucian carp is sweet in taste and flat in nature, and has the effects of invigorating spleen, stimulating appetite, benefiting qi and removing dampness!

materials?

2 crucian carp

2 poached eggs

half a radish

more than a dozen medlar

5 slices of ginger

2 onions

a spoonful of cooking wine

a few drops of white vinegar

a little pepper

How do you make crucian carp soup that is super delicious and creamy?

kill the crucian carp, remove the internal organs and fishy lines, and be sure to remove the black membrane in the belly of the fish, otherwise it will smell fishy. Clean it and dry it with kitchen paper.

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There are two white ribs on the back of crucian carp, which is the fishy line. Cut 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 a little ahead 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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Put oil in the hot pan, and fry the crucian carp until both sides are golden (when frying fish, don't turn it over in a hurry, gently shake the pan, Fish can slide with it and turn over) Cook cooking wine

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Add ginger slices and onion knots

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Poached eggs

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Radish shreds

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Add boiled water and leftover food (water should be added at one time). Turn off the fire and sprinkle with chopped green onion.

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White is as delicious as milk!

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