Crucian Fish Soup

Name: Crucian Fish Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Crucian carp; 1 piece tomato; 4 White mushroom; 4s vegetables; 40g Salad oil; 5ml Cooking Wine; 5g salt; 5ml sesame oil; 1 shallot; 1g White pepper; 4 slices Sliced ginger; 1200ml Water volume

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Crucian carp has the functions of invigorating qi and strengthening spleen, diuresis and swelling, clearing heat and detoxification, dredging collaterals and breasts, and regulating hernia. Crucian carp contains high-quality protein, complete, and easy to digest and absorb. It is good for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. A source of protein, regular food can enhance disease resistance. Stew a pot of crucian carp soup at home, it's warm! I also added some tomatoes, mushrooms and small greens to the soup, with meat and vegetables, and the nutrition is more balanced! "

Crucian Fish Soup

1. Kill the crucian carp and wash it for later use. Here is a reminder: the black film in the belly of the fish must be removed when cleaning, otherwise it will be fishy

2. Add salad oil to the pot and cook until it is 80% hot, first add 2 slices of ginger and fry the fish quickly on both sides

3. Take out the fried crucian carp into the automatic cooking pot, add ginger slices and cooking wine

4. Then add the shallots and 1200ml of water, stir it, and cover the pot.

5. Start the function of (cooking stew. Crucian fish soup), the cooking program will be executed automatically

6. Prepare the side dishes: cut tomatoes into pieces, slice mushrooms, small greens and everything else

7. After boiling, add tomato cubes and mushroom slices

8. Continue cooking with a lid

9. Add the small green vegetables when there is 5 minutes left

10. Add salt to taste before cooking

11. Add some white pepper and mix well

12. Sprinkle sesame oil on it and serve

Tips:
1. The selected crucian must be fresh, and the fish soup does not need to be put in MSG
2. The crucian carp is fried and then stewed in the soup, the soup is more creamy white
3. The salt must be put before the pot, otherwise it will cause the fish to solidify the protein, and the soup will not be easy to stew white