I Like The Thick and Delicious Bowl of Crucian Carp Soup

by HY Feiyan

4.6 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

2

This is a bit strange. The smaller crucian carp I bought last time is 35 yuan per catty, and the big crucian carp I bought this time is 18 yuan per catty. The bigger the cheaper, what is the reason? Maybe only the seller can understand it, but the buyer can't understand it. I made this soup at noon on Saturday. I specially boiled the big bone soup (for three people), and stewed this fish. The soup does not need to be added with MSG chicken essence, and the taste is so fresh and strong. "

Ingredients

900g Crucian Carp
3 Shallots
Some Big Bone Soup
Some Salt

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2 tablespoons Cooking Wine

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Some Ginger

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a little White Wine
Some Angelica

I Like The Thick and Delicious Bowl of Crucian Carp Soup

1. The crucian carp, let the stall owner clean it up, and it looks like this.

2. The black film on the belly of the fish, and the intestines in the belly of the fish must be cleaned up.

3. Cut into small pieces of five or six centimeters.

4. Add some salt and white wine to marinate for a while (about 20 minutes).

5. Pick up a frying pan and sauté the sliced ginger.

6. Prepare the big bone soup.

7. Put the fish segments into a frying pan and fry them.

8. Fry on both sides until slightly browned, add cooking wine.

9. Add bone broth.

10. Add angelica and green onions into two pieces and add.

11. Put it in a preheated casserole, turn to a low heat and simmer for 20 minutes, adjust the taste, and then turn off the heat.

12. Take a bowl and have a look.

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