Carrot mushroom and carp soup
By LucasKuhlman
Ingredients: carrots,mushroom,crucian carp,onion,Jiang,pepper
Recipe Recommendations
- crucian carp appropriate amount
- carrots appropriate amount
- mushroom appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- salty and sweet
- pot
- three-quarters of an hour
- senior
Steps for Carrot mushroom and carp soup
1
Wash the fish first, then remove a black line on the belly, and scrape off the black skin on the inside of the belly.
2
Then put the onions and ginger into the fish belly, pour in a lot of cooking wine, remove the fishy smell, and put the fish on a flat plate and marinate for 15 minutes.
3
Prepare sliced carrots and mushrooms.
4
Use ginger scraps and wipe the entire pan to prevent sticking to the pan.
5
Then pour in a small amount of oil. After the oil is hot and smokes, put the dried fish into the pan and fry them. Fry the 2 sides until golden brown and you can be taken out of the pan.
6
Put the fish and onions and ginger together into the pan, turn on the highest heat, add the carrots, pour a little cooking wine, and a little vinegar, and cook over high heat for 10 minutes. The soup gradually turns white and thick.
7
Put the fish and onions and ginger together into the pan, turn on the highest heat, pour all the boiled water prepared before into the pan, add carrots, pour a little cooking wine, and a little vinegar, cook on high heat for 10 minutes, and the soup gradually becomes white and thick.
8
Add the mushrooms after 10 minutes, turn to low heat and simmer for another 10 minutes.
9
Just add the right amount of salt when turning off the heat.