Crucian carp in milk soup

Overview

Crucian carp in milk soup, the taste of hometown! It is delicious and nutritious, especially for lactating women!

Tags

• soups
• common dishes
• soup
• shandong cuisine
• maternity
• healthy recipes
• breastfeeding
• winter recipes
• lunch
• cooking wine
• crucian carp
• onions
• tofu
• ginger
• pepper

Ingredients

Steps

1. 1 Wash the fish (the black membrane in the belly has the most fishy smell, so wash it thoroughly), and stuff some of the chopped green onion and ginger into the belly of the fish.

   

2. 2 Tofu cut into cubes

   

3. 3 Blanch it in boiling water (to remove the beany smell), take it out and set aside

   

4. 4 After the oil is hot, put the fish in the pan and fry until both sides are browned (the bigger ones will taste better) and sprinkle in the cooking wine (sprinkling it when the temperature is the highest can better highlight the aroma of the cooking wine). Use the hot pan to saute the remaining onion and ginger until fragrant

   

5. 5 Add boiling water to the fried fish (it is easier to boil the fish with boiling water), add tofu (if you like the tofu to be more tender and tender, you can add the tofu to the pot at the same time), and add a little salt to the soup to make it easier to taste. Bring to a boil, then turn to medium-low heat and simmer for 15 to 20 minutes

   

6. 6 Season the pot! Garnish with chopped green onion or coriander, and to make it taste even better, I sprinkled with pepper! OK, the work is done and it’s time to start