Crucian carp soup

Overview

Crucian carp has tender meat, sweet taste, high nutritional value and low fat content. Eating crucian carp regularly can not only keep fit, but also reduce obesity, help lower blood pressure and blood lipids, and prolong life. It is especially unique in treating postpartum lactation.

Tags

• soup
• home cooking
• tongru
• breastfeeding
• crucian carp
• liquor
• onions
• peanut oil
• sugar
• zanthoxylum bungeanum
• garlic
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Remove the scales of crucian carp, remove the black skin inside the belly and wash it thoroughly. The black skin must be carefully washed. The black skin is harmful to the body and the fish will be very fishy. Marinate it with wine for about 20 minutes and leave it for about 20 minutes.

   

2. 2 Cut green onion into sections, slice ginger and garlic

   

3. 3 Wipe the pot with ginger slices, put oil in the pot, add Sichuan peppercorns and fry over low heat until fragrant, take out

   

4. 4 Add crucian carp and fry over low heat without breaking the fish

   

5. 5 Fry until both sides are golden brown,

   

6. 6 Fry until both sides are golden brown,

   

7. 7 Then add onions, ginger and garlic and stir-fry until fragrant, add white wine,

   

8. 8 Add enough hot water, add a little sugar, cook over medium-low heat for 20 minutes

   

9. 9 Add salt to taste and continue to cook for 5 minutes. Sprinkle in a little pepper, add a little sesame oil, sprinkle an appropriate amount of coriander segments and serve. The fish soup itself is very fresh, no need to add MSG

   

10. 10 Crucian carp soup as white as milk,