Crucian Fish Soup

Name: Crucian Fish Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 50g Lamb; 8g oil; 3g salt; 1 piece star anise; 2 tablets ginger; 40g milk

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

How to write fresh characters? Fish and sheep are equal to freshness. So let’s give it a try today. Add some lamb when making the crucian carp soup.
Crucian carp is a common delicacy in the diet and has high nutritional value. Because crucian carp contains animal protein and unsaturated fatty acids, eating crucian carp can not only keep fit, but also reduce obesity, help lower blood pressure and blood lipids, and prolong life. Moreover, Chinese medicine believes that crucian carp can replenish deficiency, warm the middle and lower qi, relieve swelling, and clear fever can cure gastrointestinal bleeding and vomiting and nausea. External use also has detoxification and anti-inflammatory effects. Especially the treatment of postpartum milk is less and more unique.
After boiling, you only need to add a little salt to enhance the flavor, so that you can taste the deliciousness and original flavor of the fish soup. Putting milk in the fish soup can make the soup sweat more white. This is the secret to making milky white soup.
Boil for an hour, the fish will be soft and rotten, so you can skip it and just drink the soup. Try a bite of the fresh fish soup, which has a strong fish aroma and a slight flavour of sheep mutton. It has a special flavor.

Ingredients

1 piece Crucian Carp
50g Lamb
8g Oil
3g Salt
1 piece Star Anise
2 tablets Ginger
40g Milk

Crucian Fish Soup

1. After the pot is heated, spread the bottom of the pot with ginger slices.

2. Use kitchen paper to dry the water off the fish.

3. Pour oil into the pan and fry the fish on both sides over medium and low heat.

4. Fill the casserole with cold water, pour the fish into it and start heating it up.

5. Take another pot, put the lamb in cold water, and put a slice of ginger in the pot.

6. After the water is boiled, remove the lamb, put it in the casserole, and put an star anise at the same time.

7. When the water in the casserole is boiled, turn it into a medium-to-small heat, and use a spoon to remove the floating foam on the surface.
Then open the lid and boil for 45 minutes.

8. Add a small half bowl of milk at this time.

9. Simmer for another 15 minutes, turn off the heat, add salt to taste.

10. Before eating, you can sprinkle some coriander to enhance the flavor.

Tips:
1. Rub the bottom of the pan with ginger once. When the fish can be fried, the skin will not break, but the actual effect is not obvious.
2. Fry the fish and then boil it to make the fish soup white.
3. If you want to drink more fresh, you can add a little chicken essence.