Homemade Crucian Carp Soup

Name: Homemade Crucian Carp Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 850g Crucian carp; 30g parsley; 40g Cooking oil; 20g Ginger juice; Appropriate amount of water salt; Appropriate amount of water White pepper; Appropriate amount of water Shimizu

by Hua Qing Rouyi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I read an article on the Internet and I really like the sentence in it, "A home without smoke and fire is cold and without warm atmosphere. When there is the sound of pots and pans hitting, there is a smell of fire and fire. "The taste of home", I don’t know what I can do for my family, so I’ll just cook the soup and cook. . .

Ingredients

850g Crucian Carp
30g Parsley
40g Cooking Oil
20g Ginger Juice
Appropriate amount of water Salt
Appropriate amount of water White Pepper
Appropriate amount of water Shimizu

Homemade Crucian Carp Soup

1. Clean the crucian carp;

2. Put it on kitchen paper to absorb moisture;

3. After the pot is heated, add cooking oil;

4. Put in crucian carp;

5. Fry on medium heat until golden brown on both sides;

6. When frying the fish, boil a pot of boiling water;

7. Pour the boiling water directly after the fish is fried;

8. Add ginger juice and salt;

9. Cover the pot and simmer for 20-25 minutes on medium-high heat;

10. During the cooking process, chop the coriander and set aside;

11. Finally, put the chopped coriander into the pot, sprinkle an appropriate amount of pepper, turn off the heat and serve.

Tips:
1. Fresh crucian carp is very delicious when cooked, so don't add too much condiments when making fish soup;
2. If you want the fish soup to be thick and white, you must first use fried fish. After adding boiling water, the fat will be emulsified and the soup will turn white;
3. The nutrition of fish soup is limited. It is recommended that you still eat the fish, hehe.