Homemade Lotus Root and Crucian Carp Soup Recipe

Eat radish in winter Eat ginger in summer In cold weather, this steamed crucian carp soup is best paired with radish,which is rich in nutrients and can enhance the body's immune function, prevent cancer, lower blood fat, soften blood vessels, and stabilize blood pressure. Merging these two ingredients into a soup results in a thick, creamy white broth that is clear, sweet, fresh, not greasy, and nutritionally balanced. How to quickly cook a thick, creamy white fish soup First, we need to fry the fish; frying the fish before making the soup makes it more fragrant; Next, add an appropriate amount of boiling water. This way, you can quickly make clear broth;"Fire control" is also very important. First, use high heat to boil the soup, then switch to medium heat,keeping the surface of the soup continuously boiling until it turns a creamy white. Main ingredients

crucian carp 1 piece, radish 2 pieces, salt and oil as needed, chopped green onion as needed, ginger slices as needed,white pepper powder as needed? Step 1. Prepare the materials;Step 2. Rub the crucian carp with salt, absorb water with paper towels before frying;Step 3. Heat the wok, add an appropriate amount of oil, and fry the crucian carp when the oil is slightly heated;Step 4. Fry until one side turns golden brown, then flip to continue frying, adding a few slices of ginger together; Step 5. Fry both sides of the fish until golden brown, then pour in an appropriate amount of boiling water;

Step 6. Boil on high heat, then switch to medium heat and cover to simmer for fifteen minutes;

Step 7. Add radish strips, continue cooking for five more minutes;Step 8. Finally, add salt and white pepper powder

to season;

Step 9. Serve in a large bowl, sprinkle with chopped green onion on top.

Tips

Dry the surface of the fish before putting it into the pot, heat the oil slightly before frying the crucian carp, use low heat to fry slowly, do not flip frequently, gently shake the wok so that the fish can move.

Fry until one side is golden before flipping the other and frying it;

Pan-fry both sides of the fish until golden, then add an appropriate amount of boiling water;

Bring to a boil over high heat, then reduce to medium heat and simmer with a lid for fifteen minutes;

Add radish strips and continue cooking for five more minutes;

Finally, add salt and white pepper; seasoning;

Serve in a large bowl, sprinkling some chopped green onion on top.

Tip:

Dry the surface of the fish before placing it in the pot. Heat the oil slightly before frying the carp over low heat, gently moving the pan so that the fish can move without being flipped frequently.