Milky white crucian carp soup has fresh fish flavour, mellow taste, nourishing qi, nourishing blood and nourishing calcium. It is also a delicious confinement soup, because crucian carp can promote milk and make up deficiency. Carassius auratus, which is spleen, stomach, and large intestine, has spleen-enhancing and cough-relieving effects, contains comprehensive and high-quality protein, and has a good strengthening effect on the skin’s elastic fiber composition. Especially for early wrinkles caused by mental factors such as stress and lack of sleep, it has a unique relief effect.
How to make every year there are “fish” milky white crucian carp soup
Carassius auratus descaling, gut cleaning and water control (a black film in the belly of the fish belly must be removed when cleaning, so that the crucian carp can make the stewed fish soup without earthy smell)
Sliced shallot, sliced ginger
Heat a little oil in the pot, put the carp on low heat and fry until golden on both sides
Quickly pour into boiling water and boil
The water in the soup pot should be boiled in advance, and the crucian carp and the soup should be poured together.
Bring to a boil, remove the foam in the soup
Add shallot, ginger, white vinegar, white wine, and white pepper to boil.
Cook for 20 minutes on high heat, then cook for 20 minutes in small and medium heat
It’s time to drink, just add salt and other seasonings into your bowl and pour into crucian carp soup.