Homemade Lotus Root Shreds and Crucian Carp Soup Recipe

Common sense dictates that it's not difficult if you know how.To achieve a milky white broth like milk,fish soup, just fry the fish on both sides until golden before adding water to cook. It would be impossible to make it a clear broth. To ensure maximum integrity of the fish skin,remember these three points: 1. Wipe the pan and the fish with ginger before frying.2. Use a hot pan and hot oil when frying the fish. 3. Do not flip the fish during cooking; flipping once is sufficient. These little tips were passed down to me by my mother, who grew up in the Jiangnan region. When I was young, we ate at least twice a weekfresh carp,

though I always felt that her culinary skills surpassed mine. Nevertheless, her teachings saved me from many detours.Today, I share this recipe for"carrot and carp soup".

Ingredients: one carp, 200 grams of white radish, 10 grams of green onion, 5 grams of ginger (hide)Ingredients Main ingredients: one carp white radish 200g

: 20g oil, appropriate amount of salt, 10g green onions, 5g ginger (hide)Ingredients Main ingredient: one carp white radish 200g

Preparation: one carp, half a radish, one green onion, one piece of ginger

1. Prepare the ingredients: one carp, half a radish, one green onion, one piece of ginger.

2. Clean the carp thoroughly (especially remove the black membrane inside), slice the radish into threads, cut the green onion into segments, and slice the ginger.3. Rub the fish with a piece of ginger, then wipe the pan. Once the pan is heated, add oil and fry the carp without moving it; rotate the pan to allow the oil to flow under the head and tail

of the fish.4. Fry one side until golden, then flip to fry the other side;

about half a minute later, add green onion and ginger.

Note: Before flipping, shake the pan; if the carp is not sticking, it can be flipped without using a spatula, which would damage the skin.

5. Fry until the green onion and ginger release their aroma, then add water to cover the fish.6. Cover the pot; bring to a boil over high heat, then reduce to low heat and simmer for 10-15 minutes. 7. Season with salt, add radish threads, and cook for 1-2 minutes until the radish is soft before serving.

Tips

1. can be translated as: Sprinkle some white pepper powder to enhance the fish's freshness even more.

2. 3:a. a. Wiping the pan and the fish with ginger before frying can prevent the skin from peeling off.

b.

b. Use a hot pan and hot oil when frying the fish.

c.

c. Do not flip the fish during cooking; flipping once is sufficient.