Boil crucian carp soup to drink, the effect is very good

Function of crucian carp soup:

The protein contained in crucian carp is of high quality and complete, which is easy to digest and absorb. It is a good source of protein for patients with liver, kidney, and cardiovascular and cerebrovascular diseases. Regular consumption can supplement nutrition and enhance disease resistance. Crucian carp has the effects of strengthening the spleen and removing dampness, harmonizing and appetizing, activating blood circulation and unblocking collaterals, and warming and lowering qi. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma, and diabetes. Folks often stew crucian carp soup for postpartum women, which can not only replenish deficiency, but also promote lactation. For those with congenital deficiencies, acquired disorders, as well as those who are weak after surgery or illness, it is very beneficial to eat some crucian carp regularly. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can also eat it regularly to supplement nutrients and enhance disease resistance. Crucian carp roe can nourish the liver and eyesight, and the brain of crucian carp can strengthen the brain and improve intelligence.

How to make crucian carp soup:

The most important thing when making crucian carp soup is to pay attention to the heat.

The steps are as follows:

Buy two freshly killed crucian carp, which should be of moderate size. When washing, you must clean all the fish scales and the fish belly to avoid the fishy smell of the soup;

After washing, apply appropriate salt on the fish and marinate for ten minutes;

Prepare three scallions, wash them, tie them into knots and set aside;

Cut some ginger slices (according to the size and amount of fish);

Spread ginger juice evenly in the pot (to prevent the fish skin from sticking to the pan), pour salad oil and light the fire;

The oil should not be too hot, turn the heat down, gently put the fish into the pan, add the ginger slices at the same time, and turn up the heat ;

Fry until the fish skin is slightly golden brown, turn the fish over gently,

until it is also slightly golden; (Attention!)

Fried During the process, pay attention to turning the pot to fry the fish evenly;

Turn down the heat, add cold water until the fish is submerged, add the prepared onion knots, turn up the heat, and bring to a boil;

< p>Turn the fish over, cook for another five minutes, add an appropriate amount of salt, and continue to cook until the soup turns milky white; (Attention!)

Add MSG and cook for two minutes .