Stewed crucian carp soup requires the raw materials are crucian carp 500 grams, 250 grams of cabbage, two blocks of tofu, bamboo shoots, slices of ham, hair of the water black fungus, two slices of ginger, salad oil, pepper, salt, water, wine, the taste of its fresh and sweet.

Practice a

1, crucian carp scales, belly, cleaned with a little salad oil fried to a light yellow, into the Shaoxing wine, ginger, the appropriate amount of water to cook until rolling up.

2, Chinese cabbage washed and cut into pieces, tofu cut into pieces, into the vessel, will ① even soup with into the vessel.

3, bamboo shoots, Jinhua ham slices, black fungus on top of the fish, 20 minutes on medium heat, and then into the salt, paste pepper powder each a little seasoning, can be served.

Practice two

Ingredients: 300 grams of crucian carp.

Seasonings: 15 grams of oil, 5 grams of green onion, 5 grams of ginger, 2 grams of salt, 1 gram of pepper, a little cooking wine.

Method:

1, crucian carp scales, viscera, wash and drain.

2, the pot is hot, the first ginger coated the bottom of the pot, so that the fish is not too easy to stick to the bottom of the frying, until the oil burned to seventy percent hot, the fish into the frying until both sides of the golden, sprinkle the right amount of cooking wine (which can be solved fishy flavor, the soup will become more fragrant), add the water (water is not too much) boiled, cooked and stewed over medium heat until the soup is thick white, add salt, pepper, green onion to taste can be.

Nutrition tips:

Stewed crucian carp soup is delicious, very suitable for mothers with normal delivery and cesarean section to eat, more lactation, milk effect. Carp contains a lot of protein, fat, a variety of vitamins and trace elements and minerals, which can strengthen the spleen, promote blood circulation and enhance appetite.