Mushroom and crucian carp soup

Ingredients

1 crucian carp, 50 grams of mushrooms, 100 grams of rape, 50 grams of winter bamboo shoots, 10 grams of wolfberry, and appropriate amount of salt.

Methods

1. Remove the internal organs of crucian carp and clean it.

2. Soak the mushrooms in warm water and set aside.

3. Cut winter bamboo shoots into long slices.

4. Clean the wolfberry.

5. Clean the rapeseed.

6. Add water to the pot, add crucian carp, rape, mushrooms, and winter bamboo shoots, and bring to a boil over high heat.

7. Then turn to low heat and cook for 50 minutes, add wolfberry and cook briefly.

8. Finally add salt to taste.

Baby cabbage and crucian carp soup

Ingredients

Turkey crucian carp, baby cabbage, tofu, ginger

Method

1. Wash the crucian carp, wipe it dry, and fry it in a pot until fragrant.

2. Pour in hot water and cook the soup over high heat until it turns milky white.

3. Change the soup pot and bring the fish soup to a boil over high heat, then reduce the heat to medium to low for 15 minutes.

4. Add baby cabbage and cook until soft.

5. Add tofu and pepper, bring to a boil, turn off the heat and add salt.

Cross carp soup with shredded radish

Ingredients

Cross carp, white radish

Method

1. In the oil pan Add ginger slices and salt and heat. (Ginger slices and salt are used to prevent sticking).

2. Wash the crucian carp and dry it with kitchen paper, lightly apply a layer of starch on the surface to prevent sticking, and fry it in an oil pan.

3. Fry one side until it is set, then flip it over. (This will not break the skin easily).

4. Pour in water that covers the fish body and cook over high heat until the fish soup turns white. (It is best to use hot water, as the soup will turn white more easily. If it is cold water, it must be cooked over high heat so that the fish soup will turn white.).

5. Peel the white radish and grate it into shreds with a grater.

6. After the soup turns white, add shredded radish and add salt and a little sugar.

7. Cook until the flavors are combined.

Lotus root, tofu and crucian carp soup

Ingredients

1 crucian carp, 100 grams of lotus root, 80 grams of old tofu, 30 grams of lean meat, 1 mushroom, 1 green vegetable Several fish bladders, 30 ml of cooking oil, a little ginger, 1 clove of garlic, a little salt, a little sugar, a little green onion, 5 ml of cooking wine, 10 peppercorns, appropriate amount of boiling water

Method

1. Soak and wash the green vegetables and mushrooms in salt water, slice the mushrooms, ginger, lean meat, lotus root, and old tofu, smash the garlic, and cut the green onions into sections.

2. Wash the fish and fish fat, add cooking wine and salt and marinate for half an hour.

3. Heat the pan with cold oil, add fish, pepper, ginger and garlic and fry.

4. Turn the fish over and add mushrooms, fish fat and tofu. Fry the mushrooms and tofu on both sides.

5. Pour in appropriate amount of boiling water, add lotus root slices and simmer for 8 minutes.

6. Add vegetables and meat slices, add a little sugar and salt to taste, cook for another 2 minutes, sprinkle with green onions and serve.