1 carp, 2 tael of Angelica sinensis, 2 tael of Astragalus membranaceus, 5 slices of ginger, 1 tbsp of rice wine

How to make it: 1.) Marinade the carp with 2 slices of ginger and 1/2 tbsp of rice wine for 10 minutes to remove the fishy smell.

2.) Dry the marinated carp and brown it in a frying pan.

3.) Fill a pot with 1000cc of water and bring to a boil. Add the angelica, astragalus, and 3 slices of ginger, and bring to a boil over high heat, then lower the heat to a simmer and cook for half an hour.

4.) Add the carp and continue to cook for another half hour, add 1/2 tsp of rice wine and bring to a boil over high heat, then remove from heat and serve in bowls.

Thick juice carp soup

Main ingredient: carp 1 (about 400g), chicken leg mushrooms 50g, milk 100g, wolfberry 10g, 10g green onion, ginger 10g, salt 5g, auxiliary: shaoxing wine, a little pepper

Practice: Time: 10 minutes

Cooking time: 25 minutes

1. carp washed, cut two sections. . Ginger peeled and sliced, chicken leg mushrooms vertically cut into two sections, wolfberries soaked and washed, green onions cut into sections.

2. Burning pot of oil, into the carp, frying on medium heat until slightly yellow on both sides, boiled into the wine, under the ginger, injected into the broth, boiling on medium heat.

3. To simmer until the soup is slightly white, into the chicken leg mushrooms, wolfberries, scallions, seasoning salt, mushroom essence, pepper, milk, simmering through can be.

Black bean carp soup

Main ingredients: 30 grams of black beans, carp 1 (about 250 grams), 1 piece of ginger.

Practice: (1) wash black beans, soak 3 hours; ginger clean; carp scales, gills, intestinal organs, clean, start the oil pan, fry.

(2) put all the ingredients together into the pot, add the right amount of water, martial arts fire after the boil, the fire cook to black beans, seasoning can be. Drink soup and eat meat as much as you want.

White Jade Carp Soup Ingredients:

1/2 green onion, 150g winter melon, 1 carp, 2 tbsp salad oil, 2 slices ginger, 1,500c.c water, 1 tbsp yellow wine, 1 tsp salt

Methods: 1. Cut green onion into pieces; cut winter melon into chunks and set aside; remove guts from the carp and dry the fish with a paper towel.

2. Add salad oil to a frying pan and sauté the carp for about 1 minute, until the surface is golden brown.

3. Continue to add water, yellow wine and winter melon pieces, boiled over high heat, fish out the foam, turn to low heat and continue to cook for 20 minutes, add salt to taste before starting the pot is complete.

Carp Soup with Red Beans (3-4 servings) Red Beans: 100g Carp: 1 (about 400g) Pericarp: 1 small piece Garlic: 3 cloves Ginger: 3 slices Water: 8 bowls

Practice: 1. Wash red beans, soak them in water;

2. Garlic: remove the garments; soften the Pericarp; scrape the inner pith;

3. Wash the slaughtered carp: 2 cloves Garlic: 1 clove Garlic: 1 small piece Garlic: 1 small piece Garlic: 1 clove Ginger: 3 pieces Water: 8 bowls

Methods: 1. 3. wash the slaughtered carp, drain the water;

4. hot pot pour two tablespoons of oil, put the carp and ginger, medium-low heat frying on both sides until light brown;

5. boil water, add all the ingredients, high heat cooking for 20 minutes, turn to low heat boil for an hour and a half, under the salt seasoning to taste can be served.

Bamboo shoots and watermelon skin carp soup

Main ingredients: carp 1 (about 750 grams), 500 grams of fresh bamboo shoots, 500 grams of watermelon skin, 60 grams of eyebrow beans, ginger, jujubes, each appropriate amount.

Practice: ① Bamboo shoots cut off the hard shell, and then cut the old skin, horizontal slices, soaked in water for 1 day; carp gills, guts, not to remove the scales, washed and slightly fried yellow; eyebrow beans, watermelon rind, ginger, red dates (remove the kernel) washed.

② all the materials into the pot of boiling water, martial arts boiled, the fire Fort 2 hours, add refined salt seasoning for use.

Red dates and black beans carp soup Ingredients:

Carp 1 (about 500 grams) red dates 10 black beans 20 grams salt 1 teaspoon (5 grams) Ginger 1 small piece of fresh water 1500 ml

Practice: 1. Carp scales, gills, gutted (usually these can be bought when the fish seller can be dealt with on behalf of the seller), cleaned and dried, and paper towels will be thoroughly dry fish body.

2. Without oil in the pan, put the black beans into the pan and stir-fry them over low heat until the shells crack. Then rinse and drain them and set aside.

3. Heat the oil in a non-stick sauté pan over high heat until it reaches 70%, then add the carp and fry until golden brown on both sides.

4. Put the fried carp into a soup pot, add boiling water at once, then add black beans, red dates, and peeled and sliced ginger, bring to a boil over high heat, then cover and cook over low heat for 1 hour.

5. Before serving, add salt to taste.