Crucian Carp in Vinegar Soup
1.
Ingredients
2.
Wash schisandra and soak in water for 10 minutes
3.
Pour a little oil in the pot and heat it to 50% hot
4.
Put the crucian carp in the open-mouthed belly, fry it a little, and remove it
5.
Wash the oil pan, add water and cooking wine
6.
Add salt, crucian carp, boil on high heat,
7.
Turn to low heat, cover and simmer
8.
The soup is whitish, pour in schisandra and cook for another 10 minutes
9.
Add MSG, vinegar and cook for 3 minutes
10.
Out of the pot, put it in a soup plate, sprinkle with pepper
11.
Sprinkle with chopped green onion and serve
Tips:
Braised on low heat, crucian carp is not easy to fall apart, and the soup color is easier to boil into milky white.