Crucian Carp Soup

Crucian Carp Soup

1. Kill the crucian carp well, remove the scales and gills, remove the black skin in the belly, and control the moisture.

2. Dip a little flour on both sides and pat evenly.

3. 2 Pour the oil in a hot pan, add the peppercorns until fragrant.

4. Add crucian carp and fry until golden brown.

5. Add cooking wine, turn over and fry until golden brown. Decoction can remove fishy and shape, and will not be boiled.

6. Preheat the casserole in advance, add water to a boil, and then add the fried crucian carp.

7. Add sliced ginger and green onion.

8. Wash the small rapeseed.

9. Put all the ingredients into the stewing pot, add boiling water, and bring to a boil.

10. Simmer it slowly for a while.

11. Stew until the soup is milky white.

12. After the stew, sprinkle with small rapeseed leaves and add salt to enhance the flavor.

13. Finished picture.

14. Finished picture.

15. Finished picture.

16. Finished picture.

Tips:

If you want the crucian carp soup to have a creamy white flavor, the step of frying in a pan is very important, and it must be fried until golden on both sides. When adding water, it must be boiled water (the water must be added at once, and the water cannot be added twice in the middle). This dish should be added with tofu cubes, the color is more creamy and the nutrition is more comprehensive, but there is no more at home, so I have to ignore it.