Milky White Yam and Crucian Fish Soup

Name: Milky White Yam and Crucian Fish Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 lines Wild crucian carp; 2 pieces Iron Bar Yam; Some ginger; Some salt; Some Vegetable oil

by OK or not to change the name

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The first time I boiled crucian carp soup, I didn’t expect it to become milky white. Forgive my ignorance. When I ate this soup in a restaurant, I always thought that the chef added milk to the soup to make it so white. The fish soup can really be boiled like milk. . . "

Ingredients

6 lines Wild Crucian Carp
2 pieces Iron Bar Yam
Some Ginger
Some Salt
Some Vegetable Oil

Milky White Yam and Crucian Fish Soup

1. Open six wild crucian carp belly, wash, pay special attention to scrape off the black film in the belly of the fish, this thing is the dirtiest, and it is also poisonous. ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

Milky White Yam and Crucian Fish Soup recipe

2. Marinate the fish with ginger slices and a little salt, the fish soup will not smell fishy

3. The iron stick yam is in its original form. To make this soup, you must make iron stick yam. Only this kind of yam will cook soft and rotten. The thick yam can't cook this effect, so it is suitable for stir-frying.

4. Peel the yam, cut the hob pieces, and soak in clean water to prevent the yam from discoloring (you should wear a fresh-keeping bag when peeling the yam, otherwise the mucus of the yam will be itchy on your hands. I see some friends It is said that the iron rod yam does not itch when peeled, but I tried it and it still itch. Everyone should put in a fresh-keeping bag, so as to be safer)

5. Boil the oil in the pot until it smokes, add the crucian carp and fry it

6. Fry one side until golden and then turn it over and fry it slightly

7. Put the cut yam and water in the pot, add the ginger slices

8. Bring to a boil on high heat and turn to low heat for ten minutes. At this time, the soup is milky white and the yam is soft and rotten.

9. Add appropriate amount of salt and start the pot. If you drink it during confinement, you don’t need to add salt, just drink it directly. Add some green onion and it’s OK.

Tips:
1. The crucian carp must be marinated before frying to remove the pickling taste

2. The oil in the pot must be burned until it smokes, so that the fish will not stick to the pot

3. You must choose live crucian carp, not just dead fish. Later, my husband went to the vegetable farm to buy fish and bought some freshly dead fish. The taste is not as sweet and tender as live fish.