When I saw the non-stick soup pot, I thought that this pot was so convenient to make fish soup. First, fry the fish and add water directly. It is suitable for lazy people like me, especially in winter, and you can also wash one less pot.
Although winter in Guangzhou is not cold, I still hope to drink a warm pot of soup every day. The thick fish soup, coupled with seasonal watercress, soaked in rice and mixed with yellow cherry peppers, is very comfortable.
Crucian carp and western vegetable soup in rice
Recipe Recommendations
- crucian carp second
- sai Yeung Choi One catty
- Jiang second sheet
- salt appropriate amount
Steps for Crucian carp and western vegetable soup in rice
1
Wash the crucian carp, especially to remove the black film in the belly and control the water until it is used.
2
Remove the old stems from the watercress, wash and drain the water for later use.
3
Put oil and shredded ginger in the pan.
4
Pan-fry carp over slow heat.
5
Pan-fry until slightly yellow on both sides, then add appropriate amount of water.
6
Then add appropriate amount of water.
7
Cover and bring to a boil over high heat, and boil to a thick soup over low heat.
8
Half an hour later, the fish was cooked until it was not formed.
9
Add watercress.
10
Boil until soft and done, sprinkle with appropriate amount of salt.