Crucian carp soup with shredded radish

Crucian carp soup with shredded radish

Introduction:

"Radish: as the saying goes," if you eat radish in winter and ginger in summer, you don't need a doctor's prescription ". Now is the time to eat white radish. White radish is a kind of food with high nutritional value and low price. Eating more white radish can clear away heat and generate fluid, relieve phlegm, and stimulate digestion. Radish cold, Qi deficiency constitution eat or less! Crucian carp: in the cold winter, the taste of crucian carp is particularly delicious. There is a folk saying that "winter crucian carp and summer catfish". Crucian carp has high nutritional value, because crucian carp contains animal protein and unsaturated fatty acids. Eating crucian carp often can not only keep fit, but also lose weight. It's a nutrition for women! "

Production steps:

Step 1: remove the internal organs of crucian carp, tear off the black film in the stomach, wash it, and then cut several knives on the back.

Step 2: set aside onion, ginger and garlic.

Step 3: shred radish and set aside.

Step 4: heat the pot, pour in the oil, dry the crucian carp with kitchen paper towel, and fry the fish on both sides of the pot.

Step 5: pour in water, add onion, ginger and garlic.

Step 6: bring to a boil over high heat to make it milky white.

Step 7: simmer for about 30 minutes over low heat, add shredded radish and simmer for 10 minutes.

Step 8: add salt to taste, and serve after 5 minutes.

Materials required:

Crucian carp: one

Radish: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Salt: right amount

Oil: right amount

Note: 1. The black film in the belly of fish should be torn off, it has earthy smell and can't be eaten. 2. The time of cooking fish should not be too long, generally within 1 hour, in order to prevent the fish from breaking up.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh