#trust of Beauty#autumn and Winter Health Crucian Carp Shredded Carrot Soup
1.
Wash the crucian carp and cut it with a knife
2.
This step is the secret recipe for removing fishy. The white dots in the picture are the fishy line of crucian carp. Because the fishy line of crucian carp about a pound is not thick, it is changed to take out one by one after the cutting knife. Regarding the removal of fishy carp and the like Line, will be sent out one by one in future tutorials
3.
If the fishy thread is drawn out one by one, the fish soup will not smell fishy. You should eat less ginger in autumn and winter.
4.
For radish shreds, it’s best to rub it with a grater. The thickness of the cut is uneven, and the taste is not good. The secret of sweetness and no smell of radish is in this small detail. In addition, don’t rub too thin shreds. Slightly thicker
5.
Heat the frying pan and fry the crucian carp until both sides are yellow. This step is also essential. The thick white frying of the fish soup plays a key role
6.
The casserole is filled with boiling water, boiling water, and boiling water. The important things are explained three times, then put the fried crucian carp in while it is hot, and cook on high heat. If the casserole overflows, turn it to medium heat.
7.
First simmer on high heat for about 10 minutes, then change to medium heat
8.
When the soup turns white, throw the shredded radish in, and continue to boil it with a high fire. During the period, you can skim the foam with a spoon.
9.
After the soup is white, you can turn off the heat, then add some salt to taste, and add a coriander to decorate.
10.
The crucian carp is soft but tangible. The shredded radish is mixed with the deliciousness of the fish soup. It melts in the mouth, and you can’t tell if you close your eyes.
11.
Drink once and love once
Tips:
Speaking of the prerequisite that health is inseparable from health, no soy sauce or no ginger, I will teach you a coup to make a snow-white and fishy warming soup. This pot of soup is extremely delicious and can be eaten often in autumn and winter. It is recommended to choose a casserole when cooking. Crucian carp should be of pure blood
