Milky White Thick Crucian Carp Soup

Name: Milky White Thick Crucian Carp Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Wild small crucian carp; Some Green onion ginger; Some salt; Some Coriander; Some Minced garlic

by Cooking woman snacks

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Everyone is not unfamiliar with the method of fish soup, and everyone knows that the soup after the fish is fried will be more fragrant and white.
So, there is another way to make the fish soup more delicious, thicker and more nutritious, I don’t know if you know it!
Tell me about the recipe of my crucian carp soup!
In fact, this approach is nothing special, but we retain the most nutritious things in the fish.
That is--------fish scales!
Usually people throw away the scales when they cook fish, which is a pity!

Fish scales are bones produced by collagen in the dermal layer of fish. The scientific name is ichthyosin. It is rich in protein, fat and a variety of vitamins, as well as iron, zinc, calcium and a variety of essential trace elements for the human body, as well as glue Quality, the large amount of collagen contained in fish scales can make the skin firm and elastic.
Fish scale soup food can replenish calcium, beautify, strengthen the body, strengthen the brain and prevent aging. "

Ingredients

Milky White Thick Crucian Carp Soup

1. 1. Remove the viscera and gills of wild small crucian carp, and wash it with scales.

Milky White Thick Crucian Carp Soup recipe

2. 2. Add a little oil in the frying pan, and fry the fish on both sides until slightly yellow (there is another advantage of frying with scales, that is, no matter what pot you use, it will not appear sticky, haha)

3. 3. Put the fried fish in the soup pot, add some pure water, green onion and ginger, bring to a boil on high heat, turn to low heat and boil slowly.

4. 4. When the soup is thick and white, turn off the heat and eat. (It must be boiled at least twice, that is to say, you can add water to boil after drinking, the fish soup will still be thick and white for the second time)

5. Add coriander and garlic (finely chopped) to the bowl and mix in the right amount of salt. The boiled hot fish soup is flushed into the bowl. The aroma is overflowing and there is no fishy smell at all. Don't drink it. Will regret it, come and try.