Carp stewed round soup
By VicentaLakin
Recipe Recommendations
- crucian carp 340 grams
- glutinous rice flour 200 grams
- ginger appropriate amount
- wolfberry fruit appropriate amount
- chives appropriate amount
- cooking oil 1 teaspoon
- salt appropriate amount
- white pepper appropriate amount
Steps for Carp stewed round soup
1
Prepare crucian carp, ginger, chives, and wolfberry fruit.
2
Clean the crucian carp for later use; wash the ginger and slice it, tear the chives into shreds for later use.
3
Add appropriate amount of cold water to glutinous rice flour and form a dough for later use.
4
Heat the oil in the pan and saute the ginger slices until fragrant.
5
Spread the ginger slices aside and add the crucian carp.
6
Pan-fry until slightly yellow on both sides.
7
Inject appropriate amount of cold water, bring to a boil over high heat, and simmer over low heat until the soup is thick and white.
8
Make the glutinous rice flour balls into raw rice balls.
9
Pour the glutinous rice balls into the carp soup.
10
Add appropriate amount of salt.
11
Add wolfberry fruit.
12
The stewed crucian carp soup is well seasoned and served into a bowl.Carp stewed round soup Make Tips
1. It is not advisable to eat more carp during colds and fever.
2. Crucian carp should not be eaten with garlic, sugar, mustard, adenophora root, honey, pig liver, chicken, pheasant meat, venison meat, as well as traditional Chinese medicines such as Op, and magnolia officinalis.
3. Avoid drinking tea before and after eating fish.
2. Crucian carp should not be eaten with garlic, sugar, mustard, adenophora root, honey, pig liver, chicken, pheasant meat, venison meat, as well as traditional Chinese medicines such as Op, and magnolia officinalis.
3. Avoid drinking tea before and after eating fish.