Name: Crucian Carp in Vinegar Soup
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Crucian carp; 6g Schisandra; a little oil; 1 cup water; 1/3 teaspoon salt; Some Cooking Wine; Some MSG; Some pepper; Some Vinegar; Some chopped green onion

Crucian Carp in Vinegar Soup

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Schisandra, the skin and flesh are sweet and sour, the core is bitter, and both have a salty taste, so it is called Schisandra. It can nourish qi, nourish the body fluid, nourish the kidney and nourish the heart, astringe and solidify astringent.
This soup can aid food and appetite, and is beneficial to calcium supplementation. Crucian carp contains protein, high calcium content, as well as a variety of vitamins, trace elements, thiamine, riboflavin, niacin, etc., which are beneficial to qi and spleen, diuresis and swelling, clearing milk, and beneficial to calcium absorption and calmness And so on, help prevent senile osteoporosis.

Crucian Carp in Vinegar Soup

1. Ingredients: 300 grams of crucian carp, 6 grams of schisandra, a little oil, salt, water, cooking wine, monosodium glutamate, vinegar, pepper, and chopped green onion.

2. The fish was cut into scales beforehand. Wash the schisandra, soak in water for 10 minutes, and set aside. Pour a little oil in the pan, heat it to 50% heat, add the fish and fry it slightly. Remove the fish, wash the oil pan, add water, cooking wine, salt, fish, boil on high heat, turn to low heat and simmer

3. When the soup turns white, add the schisandra and continue to cook for 10 minutes. Add MSG and vinegar, and cook for another 3 minutes. Remove from the pot, put in a soup plate, sprinkle with pepper and chopped green onion, serve