Carp is sweet and flat in nature and enters the spleen, stomach and large intestine, which has the effect of strengthening the spleen and profit to stop cough. Add green onion white, ginger pungent warm to relieve the table, through the Yang dispersing cold and stomach, and with mint can relieve wind and relieve the table. Do you want to make your own casserole crucian carp soup? Let me tell you 6 delicious ways to make casserole crucian carp soup.

6 ways to make casserole crucian carp soup

How to make casserole crucian carp soup 1

Ingredients

Fresh crucian carp a ginger, green onion, garlic, parsley, bamboo shoots

Practice

1, crucian carp fresh fish scales, remove the belly, clean up.

2, deeper pan, open fire, pan hot oil, turn medium-low heat under the crucian carp fried to banana yellow (about 5-7 minutes), sprinkled with salt and pepper, reversed, the same steps, almost good under the ginger, scallion segments, garlic, fried until the scallion, ginger and garlic out of the flavor, turn on the heat, under the cooking wine, cover the pot, about 30 seconds, under the cold water (one time to add enough), bamboo shoots slices, boiled, turn to medium heat, and then cook for 20 minutes!

3, under the salt, pepper, chicken essence, seasoning.

Casserole crucian carp soup practice 2

Ingredients

four eggs, two crucian carp, three small onions, five garlic, a small piece of ginger, 350 grams of tofu, a few drops of sesame oil, a large spoonful of cooking wine

Practice

1, small onion knots, ginger julienne, garlic peeled, tofu cut into small pieces;< /p>

1, small onion knots, ginger shredded, garlic, tofu cut into small pieces;<

2, start a frying pan, knocked into the egg, fried to golden brown on both sides of the pan out of the pot to be used;

3, crucian carp into the pot, fried on both sides of the fish to the fish skin golden;

4, frying fish at the same time frying garlic ginger;

5, pour into the boiling water and wine;

6, pour into the bean curd and fried eggs;

7, open the medium heat, so that the fish soup boiled for about 8 minutes, until the soup color milky;

8, drop into the sesame oil, add salt to taste;

9, put the green onion knot can turn off the fire pot.

Casserole crucian carp soup recipe 3

Ingredients

Main ingredients: a crucian carp, 3 slices of ginger, 1 clove of garlic (tapped), a small green onion (chopped), oil, salt, chicken essence.

Directions

Put the oil in the pot, and when it is hot, push it with a spatula

Put the crucian carp and fry it slightly

Fry it until the fish is browned, and then go to 1 ? bowls of water! The bowl is the one you serve the fish stock in. Add ginger and garlic

Cover the pot and bring to a boil over high heat, then change to medium heat and simmer for 20 minutes. The soup will be white. If you have enough time, put in 2 bowls of water, bring to a boil over high heat, then lower the heat and simmer for 2 hours, by then the fish will have dissolved into the soup and it will be even more beautiful!

Seasoned with moderate salt and chicken essence, stewed for 2 minutes on the pot. Finally, sprinkle with chopped scallions. Fresh ah!

How to make casserole crucian carp soup 4

Ingredients

400 grams of amaranth, 30 grams of garlic (deveined), 20 grams of wolfberries, 1 crucian carp (8 taels to 1 catty), 15 grams of ginger, 1 piyeon, salt, sugar, pepper, rice wine, peanut oil, each in moderation

Method

1, Chinese wolfberry washed, soaked in water and spare;

2, cut the eggs spare; carp slaughtered, gutted, washed and dry cloth to absorb the water.

3, open the pot of oil, the ginger and garlic burst to the color, take out;

4, the fish body on both sides of the pan-fried to golden brown, splash into the appropriate amount of rice wine, add 800 ml of water, boil and add wolfberry, put back the ginger and garlic, slow cooking for 45 minutes, take out the fish, put the amaranth and the skin of the egg, cook for 10 minutes to salt, sugar, pepper to taste will be done.