Spicy crucian carp soup
Overview
Perilla, green pepper, garlic, the golden partner for stewed fish, but be careful with the spines. In fact, crucian carp is eaten very little. Although the meat of crucian carp is tender, there are too many spines. Be careful when eating
Tags
Ingredients
Steps
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Cut crucian carp into fish and marinate with salt
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Heat the oil in a pan and sauté the ginger and garlic until fragrant. Fry the fish until golden brown. If you want the soup to be thicker, fry the fish longer
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Pour in boiling water and boil the water for a while to make the fish soup thicker
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Sprinkle in the green and red peppers and continue to simmer over low heat. Do not cover the pot, otherwise the fish will become overcooked
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Before serving, add perilla and light soy sauce until the juice is thick, and serve
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Come on, come on, have a sip of the soup first, I’ll make sure you have a good appetite
