Recipe for Carrot and Carp Soup

Health benefits

Crucian carp: diuretic and anti-inflammatory properties

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

Carp 350g

Goji berries 5g

Carrot 150g

Ginger 10g

Salt in moderation

Recipe for Carrot and Carp Soup

1. One carp, one piece of white radish, an appropriate amount of ginger shreds, and an appropriate amount of goji berries (not captured).

2. After slaughtering the crucian carp, remove its internal organs, scrape off its scales, clean it thoroughly, and dry the fish's body of water for later use.

3. Put a small amount of oil in the pot, heat it up, and then add the processed crucian carp to fry. Do not flip it randomly when adding it.

4. Once one side has turned yellow, gently flip it over and continue frying.

5. Peel one side of the fried fish and add shredded ginger to stir fry until fragrant.

6. After frying both sides of the crucian carp, add an appropriate amount of cold water, cover the pot and cook for 10 minutes.

7.During the process of cooking fish, peel off the outer skin of the white radish and use a strainer to shred it.

8. Soak goji berries in hot water and set aside for later use.

9. Bring the fire to a boil and use a filter to remove the floating oil. Continue boiling for about 3 minutes until the soup in the pot turns milky white. Add shredded radish.

10. Bring to a boil over high heat until the radish is transparent and soft. During this period, do not flip the fish body. The crucian carp meat is very tender, and once cooked, flipping it can easily cause it to scatter. Cook for about 5 minutes and season with an appropriate amount of salt.

11. Remove from the pot and sprinkle with goji berries. A bowl of nutritious and delicious radish and crucian carp soup is ready, enjoy it while it's hot!

Tips

1. This soup must be boiled with cold water to make it nutritious and have a good color. 2. Salt should be added later. If it is added first, the meat will shrink, protein and some nutrients will solidify, making it difficult to precipitate and affecting the deliciousness of the soup. White soup is also less likely to form.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4039.html