The recipe for black bean and crucian carp soup

Health benefits

Crucian carp: diuretic and anti-inflammatory properties

Black beans: nourish blood, protect teeth, and protect bones

Ingredients and materials

500g crucian carp

100g black beans

15g ginger

15g cooking wine

Salt 10g

Oil 5g

The recipe for black bean and crucian carp soup

1. Prepare the ingredients for later use

2. Clean the fish thoroughly and set it aside for later use

3. Cut the fish twice, soak the black beans until soft, and slice the ginger for later use

4. Marinate the fish with salt, oil, and cooking wine

5. Hot pot

6. Lower the oil

7. Fry Fish

8. Fry until both sides turn golden brown

9. Heat water in another pot and add black beans

10. Ginger slices

11. Boil the water in the pot

12. Put the fried fish into the soup pot

13. Put down the fish and boil it in the pot

14. Cooking wine

15. Cover and simmer over medium heat

16. I stayed up for twenty minutes

17. Seasoning with salt

18. Hold on for another ten minutes

19. Prepared soup

20. Get out of the pot, ready to start drinking

Tips

Black beans, after being soaked, are easy to rot. They taste good and take a short time to cook.

If time is not enough, but you want the soup to be milky white and delicious, you can fry the crucian carp over low heat and pour cold water directly into the pot. Boil for 10-20 minutes and the fish soup will be very white.

Generally, when slaughtering fish, people will scrape the scales and gills to remove the intestinal organs, but they do not know how to remove the throat teeth of crucian carp (the teeth located behind the gills in the throat), which have a strong muddy taste and affect the freshness of the soup. Therefore, when slaughtering crucian carp, they should be removed.

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