Native crucian carp soup
I didn't finish the local carp yesterday, but I continued to eat it today and kept it in the basin. I actually swam happily. Yesterday, Qin Xin Jiandan suggested that I make soup. Although my husband doesn't like it very much, what I like? We actually have a good match when eating fish. He doesn't eat skin, head and tail. I like to eat it. I usually eat ducks. I also eat skin and feet, but he eats meat.
Recipe Recommendations
- Jiang appropriate amount
- garlic appropriate amount
- minced meat appropriate amount
- onion appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Native crucian carp soup
1
Cut the meat, add seasoning and marinate for a while. Clean the fish, cut three times on both backs, and marinate with wine salt for 10 minutes. Stuff the minced meat into the fish belly.
2
Put a little oil in the pan, heat 70% to medium heat, add the fish on both sides and fry until brown.
3
Add shredded ginger and minced garlic to give the aroma. Pour out excess oil. Add rice wine and simmer for a while.
4
Transfer the fish to a small casserole, add water, add salt, a little sugar, a little vinegar, and bring to a boil over high heat.
5
Turn to low heat and simmer until the soup turns white, 25 minutes.
6
Add the green onions and serve.