Ingredients

2 crucian carps

2 handfuls of barley

1 handful of astragalus

Lard or vegetable oil A little

Chopped green onion A little

How to make crucian carp soup to remove dampness in summer

Soak the barley first and clean the fish. Step 1 of how to make crucian carp soup to remove dampness in summer.

Cut the fish diagonally into three slices to make it more delicious. Step 2 of the recipe for dehumidifying crucian carp soup in summer

Cut a few pieces of fat and make lard in a pan (or have ready-made lard) Oil can also be used). If you use lard, the fish can be fried more fragrant and the fish soup can be cooked white. How to make crucian carp soup to remove dampness in summer. Step 3

After the oil is out, you can put the fish in a pan and fry it. At the same time, you can add water to the casserole and boil it, and add barley and astragalus. Step 4 of how to make crucian carp soup to remove dampness in summer

Fry the fish skin until it becomes colourful, put the fish into a boiled casserole and start stewing, skim off the foam. Step 5 of how to make crucian carp soup to remove dampness in summer

Cook the fish soup for about 15 minutes until the fish soup turns white. You can also cook it for a little longer. Recipe for dehumidifying crucian carp soup in summer Step 6

You can add some chopped green onion and a little pepper to the soup according to taste, but I prefer the original flavor, so I must say it here! It is best to cook this fish soup three times, that is, just drink the soup after the first pot is ready, add boiling water and astragalus and barley to the remaining fish and continue to cook, and do the same for the third time, so that the fish soup can eliminate the fish soup. The wet effect will be better ~ Step 7 of how to make crucian carp soup to remove moisture in summer

Tips

1. After cleaning the fish, use kitchen towels to absorb the water from the fish , so that the fried fish will not stick.

2. Use lard to fry fish, the fish soup will turn white and thicker.

3. Fish soup will taste better after three pots~