Crucian carp and cabbage soup

Overview

This dish is made by me using local materials. Usually crucian carp is mixed with tofu, radish, and papaya to make soup. Since I didn’t buy vegetables or make soup today, I happened to have fish and cabbage, so I created this home-cooked dish with one fish and two flavors. It has soup to drink and fish to eat. I believe that many cooks and cooks have tried to make the most of everything in order to serve multiple dishes on the table.

Tags

• soups
• cabbage
• cooking wine
• crucian carp
• ginger
• oil
• onions
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the internal organs and wash the crucian carp, wash and chop the cabbage, and set aside the ginger and green onion.

   

2. 2 Heat oil in a pan, add ginger when the oil is hot, put the cleaned crucian carp into the pan and fry on both sides. After frying, add water to the pan to cover the fish body, add cooking wine and bring to a boil.

   

3. 3 Bring to a boil over high heat for about five minutes. Add the cabbage and boil for five minutes. Add salt to taste. It's ready to serve. Add the wine and chopped green onion. The soup is ready.

   

4. 4 The next step is to make the ingredients for the fish. Take the fish out, heat the pan and add oil. When the oil is hot, add scallions and soy sauce. When it boils, turn off the heat. Pour the sauce on the fish and it's done.

   

5. 5 This is a lazy person's approach. One fish and two flavors include fish and soup. Take the fish out and eat it separately to avoid fish bones in the soup from getting stuck.