Calories 9.98 Carbohydrate 0.44

Fat (g) 0.24 protein (g) 1.54

Cellulose 0.03 g

raw material

Carassius auratus 50.0g

Kelp (fresh) 30.0g.

Drinking water 500.0g.

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1. Add water to the pot, add kelp and bring to a boil. After boiling, add crucian carp and ginger slices to continue cooking. When the fire boils, change to medium heat and cook for 20 to 30 minutes. The fish soup is almost ready. Add salt 10 minute before turning off the fire, cut coriander into small pieces, sprinkle coriander after turning off the fire, and then pour sesame oil.