Crucian carp and radish soup is the most common and simple nutritious soup. Especially suitable for pregnant women and lactating mothers.

Folk crucian carp soup has the effect of "sucking milk" since ancient times, so it is not without scientific basis that pregnant women drink more milk to help their babies grow strong. Carassius auratus is rich in nutrition, low in sugar content and rich in protein. Cooked with white radish, it is known as "common ginseng". Pregnant women can not only increase nutrition, but also breastfeed effectively. So folklore also has some truth.

Six years ago, when I was pregnant with my second treasure, I was the most greedy for the crucian carp and radish soup in the Hunan restaurant downstairs. After work, I often go to his house to order this soup and then serve a big bowl of rice, which is super refreshing. The shopkeeper is also very practical. He always fills a big bowl of soup when he can't finish it. This soup is not cheap. He vaguely remembers asking for 17 yuan, so he only eats it once in a while. At the weekend, I asked my husband to cook this soup at home to satisfy his two noisy babies (in fact, to satisfy his own stomach), so today I successfully trained him to be a master cook, and this soup can cook even more.

I mentioned that my family cooks fish soup once a week. Generally, we choose crucian carp, salmon head and yellow bone fish to make soup. The side dishes are basically white radish, tofu and vegetables, which are quite rich in nutrition, and protein is also very high. Therefore, our children have always been taller than their peers. In addition to genetic factors, this may also be one of the "secrets".

Every time my husband cooks this soup, even if there is no side dish, he can cook milky delicious food. I wonder how he did it. He said it wasn't too difficult. As long as you master a few key points, you can easily get it done. Don't worry, I'll share it slowly.

Carassius auratus radish soup

Materials: 1 crucian carp and 1 white radish.

Ingredients: 1 ginger, a little chopped green onion.

Seasoning: cooking wine, salt, chicken powder.

-Start making-

The crucian carp was slaughtered by the fish stall master when it was purchased. We need to clean it, especially the black film in the belly, otherwise the boiled soup will be bitter, and then cut both sides of the fish evenly to drain the water.

Caption: The fish was too big to fit in the bowl, and its tail was cut off.

② Wash, peel and shred the white radish, and cut it as long as possible according to the length of the radish. The shredded radish does not need to be cut too thin or too thick, and the soup can be cut a little thicker to avoid affecting the appearance if it is cooked for a long time.

③ Peel and shred ginger, wash and chop shallots for later use.

It is important to preheat the oil in the pot to 70% heat. Generally, we need to preheat food in advance, which can reduce frying time and keep food fresh. Lift the fish tail and put it into the pot along the edge. Turn on a small fire and fry slowly. This time cannot be too long or too short. Fry the fish until it is slightly yellow. Don't turn it over hard during frying.

⑤ When one side of the fish is fried to golden brown, turn over and fry the other side for about 3-4 minutes.

6. After the fish is fried, add shredded ginger.