Shredded Carp and Carrot in Milk Soup

Name: Shredded Carp and Carrot in Milk Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces (about one catty) Live crucian carp; 150g Pork belly; 100g radish; Some shallot; Some ginger; Some Shao wine; Some Vinegar; Some chicken soup; Some milk; Some Refined salt; Some Chicken Essence; 3g pepper

by Elegant piano rhyme

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Carassius auratus soup with carrot is a famous dish of Han nationality with delicious color and fragrance. It belongs to the Xiang cuisine soup for fat reduction and weight loss. The soup is milky white and has delicious meat. It is especially suitable for autumn and winter. The nutritional value of crucian carp is very high. Diuresis, warming the stomach, promoting blood circulation and clearing the collaterals. It has a good dietary nourishing effect on spleen and stomach weakness, bronchitis, and diabetes. In addition, the crucian carp soup can also lose weight, improve the body’s immunity and prevent colds, because this soup Both have the effect of activating blood and dredging collaterals, and drinking crucian carp soup for postpartum women can relieve milk and nourish deficiency, so crucian carp soup is a good nourishing product."

Shredded Carp and Carrot in Milk Soup

1. Two live crucian carp, scrape the scales, remove the gills, remove the throat teeth, take out the internal organs and fish roe (retention), scrape off the black skin in the belly,

Shredded Carp and Carrot in Milk Soup recipe

2. The water is boiled, the fish is blanched in the boiling water, and immediately remove it

3. Put it in cold water and shave off the black skin on the surface

4. Cut cross flower knife

5. Soaked pepper water

6. Scallion and ginger cut into large pieces

7. Cut the pork belly into pieces, beat with a deep knife

8. Shred green radish

9. Put half a teaspoon of refined salt in boiling water, add shredded radish to boil

10. Fished out cold water,

11. Pour vegetable oil in a frying spoon, add green onion and ginger and fry it into golden brown

12. Slowly pour the hot chicken broth

13. Add pork belly, crucian carp and fish roe, add Shao wine, vinegar, refined salt, pepper water

14. Turn to low heat and simmer for 15 minutes

15. After the crucian carp is cooked, put it in a large bowl, remove the roe and put it on top of the fish. Don’t turn off the heat yet. Put the shredded radish in the pot and scald it, remove it and place it on the fish tail.

16. Remove the scallion, ginger and impurities in the soup in the pot, add milk, chicken essence to adjust the taste, turn off the heat

17. Pour the soup into the fish bowl.

Tips:
The black skin in the belly of the crucian carp needs to be scraped off. It is said that this layer of black skin is not good. The bones of the teeth are located in the head behind the cheeks. Remove it and the fish’s earthy smell will disappear. In cold water, it will be greener. You can use white radish instead. If you don’t have chicken soup, you can use plain water instead.