Materials?

Carassius auratus 1 poached eggs 1 lotus root 3 ginger slices 3 salt a little steps 1

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Prepare all the ingredients, put enough water, ginger slices and lotus root slices in the casserole and keep cooking.

Second step

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After the water in the casserole is boiled, put the fish and poached eggs fried with ginger into the boiling water, and continue to burn for 8 minutes. After simmering for 50 minutes, add a little salt and stew for 10 minute, and the milk-flavored crucian carp soup is finished.