Warm Heart and Stomach Crucian Carp Soup
1.
The little crucian carp that I bought last time was not finished at one time, so wash and control the water.
2.
The crucian carp is wrapped in a thin layer of flour and fried in a frying pan. The flour is used to prevent the fish from falling apart during frying.
3.
Deep-fried crucian carp for oil control, set aside.
4.
Deep-fried crucian carp for oil control, set aside.
5.
Put clean water in the pot and put the fried fish in it.
6.
Add green onion, sliced ginger, and wolfberry, bring to a boil on high heat, turn to low heat and cook until the soup is thick and creamy.
7.
Add salt, mushroom extract, and pepper before serving. Garnish with carrot florets and coriander.
Tips:
1. Wrap a thin layer of flour, the fish will not fall apart at all, you can safely drink the soup.
2. Put less mushroom essence, just a little bit, otherwise it will affect the freshness of the fish soup.
3. The pepper powder is put according to personal taste. I personally think that enough pepper is good.