Lycium Barbarum Leaf Crucian Fish Soup
1.
Prepare the ingredients and clean up the crucian carp.
2.
Pick the wolfberry leaves and wash them for later use.
3.
Heat the oil in the pan and fry the crucian carp in the pan over low heat.
4.
Fry two crucian carp until slightly yellow, add ginger slices and appropriate amount of water, and bring to a boil.
5.
Pick up the crucian carp until the soup turns milky white.
6.
Then add the wolfberry leaves.
7.
After the high heat is boiled, continue to cook for dozens of seconds, and seasoning is fine.
Tips:
1. When frying the fish, first fry one side and then turn the other side (don't turn it too early), so that it is not easy to fry the fish skin.
2. The bones of the small crucian carp are small and many, so be careful when you fish out the crucian carp to prevent the bones from falling out of the soup.