Crucian carp, tomato and egg soup
Overview
I believe everyone is familiar with crucian carp. It is also one of the fish species often eaten by families. It is not expensive and has tender meat. It is often used to stew soups with delicious taste. Crucian carp itself contains rich and comprehensive protein, low fat, and is easily absorbed and digested by the body. Regular consumption can supplement nutrition and enhance disease resistance. The most common one is crucian carp soup. If you change the method slightly and add different ingredients, you can also make delicious crucian carp soup...
Tags
Ingredients
Steps
-
A 350g piece of crucian carp, processed with a knife and cleaned
-
After processing, dry the water on the fish, apply a layer of cooking wine on the fish, then sprinkle with a little salt and marinate for 15 minutes
-
Wash the tomatoes and cut into cubes, slice the ginger, and shred the green onion leaves
-
Put two eggs into a bowl and beat them up. Heat oil in the pan and fry them until cooked, then shovel them into small pieces
-
Heat up another pan with appropriate amount of oil, add crucian carp and fry over low heat until both sides are brown
-
When the other side is almost cooked, add ginger slices and fry together until fragrant. After frying, pour out the excess oil in the pan
-
Add enough boiling water at one time and close the lid
-
Bring to a boil over high heat for five minutes, then turn down to low and simmer for 20 minutes. At this time, the soup will thicken and turn white
-
Add the tomato cubes, add a little pepper and cook over high heat for two to three minutes until the tomatoes become soft and ripe
-
Then add the fried eggs and cook over high heat
-
Finally add a little salt and chicken powder to enhance the flavor
-
Picture of the finished product, put some shredded green onions on the fish body after putting it in a bowl to garnish
