Carp shredded radish soup
By EveJast
Carp and shredded radish soup can be said to be the most popular tonic soup. The crucian carp is fried until it is cooked until it is creamy white over low heat. It is rich and delicious, coupled with crisp shredded radish, which is really heart-warming.
Recipe Recommendations
- crucian carp a
- radish 300 grams
- green onions section
- Jiang a
- coriander two
- salt 1.5 teaspoons
- white pepper a teaspoon
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Carp shredded radish soup
1
The raw material diagram is as shown in the figure.
2
Wash the crucian carp to remove the black film on the abdomen, cut the green onion into sections, and shredded ginger for later use.
3
Put a little oil in the pan, heat it and discard it, put in cold oil again, and fry the crucian carp 70% hot until both sides are slightly yellow. Serve out.
4
Stir fry chives and ginger in frying fish oil. Stir in enough warm water and add the crucian carp.
5
Bring to a boil over high heat and simmer over low heat until creamy white.
6
Add shredded radish, add salt and pepper, and stew the radish until soft.Carp shredded radish soup Make Tips
The carp soup should be milky white. First, it should be fried and second, it should be warm water. Don't use cold water. The milk will turn white after stewing for about an hour. Cold water is very slow. It is best to leave the salt later.