Stewed crucian carp soup

Stewed crucian carp soup

Introduction:

"Crucian carp soup invigorates the spleen and dispels dampness. The protein contained in it is of high quality, complete and easy to digest and absorb. Regular eating can enhance disease resistance. It is suitable for people with weak spleen and stomach and a bad diet. When you start cooking, you must drop a few drops of vinegar in the soup, which is conducive to the precipitation of calcium and absorption by the human body."

Production steps:

Step 1: 2 crucian carp

Step 2: make a flower knife on the crucian carp

Step 3: prepare onion, ginger and pepper

Step 4: fry the crucian carp after the oil is hot

Step 5: add a little salt and pepper, turn over and fry until golden

Step 6: add onion, ginger and pepper

Materials required:

Crucian carp: 2

Shallot: a little

Ginger: right amount

Pepper: a little

Pepper: a little

Vinegar: a little

Precautions: 1. Live fish must be stewed at the beginning, otherwise the fish will be tight and the taste will be full of firewood; 2. When you start the pot, you must drop a few drops of vinegar in the soup, which is conducive to the precipitation of calcium and absorption of human body.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh