If You Don’t Lose Weight in April, It’s Only Sad in May.
1.
Prepare half a white radish and peel it, cut it into slices and then shred.
2.
Wash the crucian carp, scrape the scales, remove the internal organs and discard. Rinse again and drain the water for later use. Don’t give the crucian carp a few knives, because the crucian carp meat is already small, and you have to make a few knives. After frying, boil it in water, the meat will fall into the pot and watch you go down! Cut the ginger into shreds, wash the wolfberry and set aside
3.
Put new oil in the net pan, saute the ginger, pour in the sliced white radish and stir fry.
4.
Stir-fry until the white radish shreds are broken and soft, and the fragrance of radish is released.
5.
Put pure oil in the pan, and fry the crucian carp on both sides for a while. The same can make a beautiful white soup. I didn’t fry until it was browned. Crucian carp originally had more thorns and less meat; it was quite fragrant to make braised crucian carp and fried. Fish soup requires soup to eat meat. Remove the outer layer and fry it into a crispy skin. There is not much meat left. . Therefore, my frying step diagram is omitted, and everyone knows it. When the crucian carp is fried, it must be drained or wiped dry. MM must also protect her beautiful face and small hands! Pour in cooking wine after frying slightly. Water injection; the amount of water is enough to submerge the crucian carp.
6.
Put the washed scallops into the pot and start to cook the fish soup over high heat until it turns white. The main purpose of putting scallops is to enhance the umami taste and avoid the health of putting chicken essence.
7.
Put the fried shredded white radish into the pot and meet the crucian carp. After it is brought to a boil, let it boil on low heat for 10 minutes. Don't cook it for too long, almost the white radish is mixed with the flavor of crucian carp, and the crucian is stuck with the flavor of white radish.
8.
Turn off the heat and add salt to enhance the flavor.
9.
Sprinkle pepper into the silver crucian carp soup to increase the fragrance. 10. Sprinkle chopped green onion and goji berries to complete this simple and easy-to-operate silver crucian carp soup. The color is good~ Let's put down the chopsticks right away! Otherwise, you won't have your share! Special reminder for the first point of attention: the meat of crucian carp is delicious, but after all there are too many thorns, this silver-thread crucian carp soup is a cat’s little friend to eat; when the cat is eating fish, the door of the throat is closed. ! Just kidding~ Don't be misled by me! The knowledge is a bit long, so I won’t be long-winded here. We learn that Mao Jun’s instinct is not hurt by fish bones. [Specific why the cat will not be injured by the fish bones, refer to professional knowledge] The second point of attention: When using chopsticks to fiddle with the crucian carp meat; the small fish bones will fall into the soup, so you must be careful. If you are really tangled and blame the carrot, cut the carrot into slices! This way the fishbone is easy to find.
Tips:
GODOFMERCY nagging:
(1) Don't give the crucian carp a few knives, because the crucian carp meat is already low, and you have to make a few knives. After frying, boil it in water, the meat will fall into the pot and watch you go down!
(2) I didn’t fry until it was browned. Crucian carp originally had more spines and less meat; if you make braised crucian carp, it is quite fragrant. The fish soup needs to be eaten with soup and meat. Remove the outer layer and fry it into a crispy skin. The meat is just right. There is not much left.
(3) The purpose of putting scallops is mainly to enhance the flavor, eliminating the need to put chicken essence, so that it will be healthy.
(4) Crucian carp meat is delicious, but after all, there are too many thorns. This silver silk crucian carp soup is a cat's friend to eat; when the cat is eating fish, the door of the throat is closed! We learn that Mao Jun’s instinct is not hurt by fish bones. Just kidding~ Don't be misled by me! The knowledge is a bit long, so I won’t be long-winded here. Please ask Du Niang Niang specifically~ The second point of attention: When using chopsticks to fiddle with crucian carp meat; small fish bones will fall into the soup, so you must be careful. If you are really tangled and blame the carrot, cut the carrot into slices! This way the fishbone is easy to find.
