Konjac Crucian Carp Soup

Name: Konjac Crucian Carp Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A Crucian carp; piece Konjac; Some oil; Some salt; 1 ginger; 1 spoon Cooking Wine

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It is inevitable that there will be big fish and meat during the Spring Festival, and the dry weather will inevitably cause the symptoms of getting angry. Gum swelling and pain, acne on the face, these symptoms of burning in the summer, you can take some cold medicines to reduce inflammation and pain, but it is cold in winter, if you still take those medicines, it will not only hurt the spleen and stomach, but also Can get diarrhea. Especially people who like to eat spicy food, like meat, and take spicy and warm foods for a long time, eat too much and get angry easily, so they often have gum inflammation. Long-term consumption of the so-called anti-gunpowder actually has a lot of harms. Taking cold things for a long time will especially hurt the spleen and stomach. Today I will share with you a dietary remedy, which has the effects of replenishing righteous qi, clearing heat and moisturizing dryness, and detoxifying the intestine. , Gum swelling and pain, stomach fever, red eyes and other symptoms.

Crucian carp nourishes the spleen and stomach, which is much milder than other fish. Konjac is cold. The combination of the two makes this soup will not cause irritation. Konjac also has detoxification, swelling, and dispersal effects, which can improve the body. The granules are already toxic to heat, allowing the body's suffocating heat to be discharged slowly through the large intestine, which truly achieves the effect of removing fire and strengthening the body.

Ingredients

A Crucian Carp
piece Konjac
Some Oil
Some Salt
1 Ginger
1 spoon Cooking Wine

Konjac Crucian Carp Soup

1. Heat the pot, cut the ginger into sections and use the cut noodles to wipe the bottom of the pot back and forth.

2. Pour an appropriate amount of oil into the pan, gently slide the processed crucian into the bottom of the pan, and fry on both sides until slightly yellowed.

3. Pour in the water that has covered the body of the crucian carp, cover the pot and bring it to a boil.

4. Rinse the konjac slightly, cut into strips and set aside.

5. After the crucian carp is fried, the fish soup turns into a beautiful milky white after boiling. Pour the konjac strips into the pot and cook.

6. Pour in a little cooking wine.

7. Simmer for 20 minutes before serving.

Tips:
1. Use ginger to coat the bottom of the pan repeatedly before frying the fish, and then frying the fish will not break the skin. This frying fish trick is very useful, you can try it.
2. To make milky white fish soup, you only need to fry the fish on both sides for a while.