Milky White Crucian Fish Soup

Name: Milky White Crucian Fish Soup
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 lines Crucian carp; 1 shallot; 1 small piece ginger; 1 tbsp White wine; 1 tbsp White vinegar; Some White pepper

by Mom Nini

4.7 (1)

Favorite

5

Difficulty

Easy

Time

30m

Serving

4

Milky white crucian carp soup has fresh fish meat, mellow taste, nourishes blood and calcium. It is also a delicious confinement soup, because crucian carp can promote milk and nourish deficiency. Crucian carp is sweet and flat, enters the spleen, stomach, and large intestine. It has the effect of invigorating the spleen, profiting and relieving cough. It contains comprehensive and high-quality protein, which can strengthen the elastic fiber composition of the skin. Especially for early wrinkles caused by mental factors such as stress and lack of sleep, it has a peculiar relief effect.

Ingredients

3 lines Crucian Carp
1 Shallot

Buy on JD Buy on Amazon
1 small piece Ginger

Buy on JD Buy on Amazon
1 tbsp White Wine
1 tbsp White Vinegar
Some White Pepper

Milky White Crucian Fish Soup

1. Remove the scales and internal organs of the crucian carp, wash and control the water (the black film in the belly of the fish must be removed when cleaning, so that the crucian carp can be treated so that the stewed fish soup does not have an earthy smell)

2. Slice green onion, slice ginger

3. Add a little oil to the pot to heat up, add the crucian carp on low heat and fry until golden on both sides

4. Quickly rush into boiling water and bring to a boil

5. The water in the soup pot should be brought to a boil in advance, pour the crucian carp and the soup together

6. Bring to a boil on high heat, skim the foam in the soup

7. Add green onions, ginger, white vinegar, white wine, and white pepper to a boil

8. Boil for 20 minutes on high fire, then 20 minutes on medium and small fire, and skim the foam during the process.

9. It’s time to drink, add salt and other seasonings to your bowl and pour into the crucian carp soup.

Tips:
1. Fry the fish before boiling the soup to remove the fishy smell, and the stew is not easy to disperse.
2. When boiling the fish soup, use boiling water and high heat at the beginning, so that you can make a good soup.
3. Don't add salt when boiling the soup, which will reduce the umami taste of the soup. Season it when you drink it.