In the spring, "strengthening the spleen and protecting the liver", crucian carp and it cook a pot of soup, which is really fresh, and the family benefits and is delicious

Today I will share with you a soup suitable for spring, dandelion crucian carp soup, in which dandelion is known as "grandma grass", clearing heat and reducing fire, crucian carp, spleen and stomach, so that the two things cook a pot of "spring soup" for the family, which is delicious and healthy.

How to make dandelion crucian carp soup

Ingredients: 1 crucian carp (freshly slaughtered), 1 handful of dandelion dish.

Ingredients: 1 teaspoon of white pepper, a little chicken essence, a little salt, ginger, green onion and oil.

The first step, the crucian carp slaughtered on the market, we also need to go home and carefully clean it with water, the black membrane in the belly of the fish must be scraped clean, otherwise the fishy smell is heavy, wash it and wipe the crucian carp water with gauze, cut three knives on both sides of the fish body, and put it aside for later use.

The second step, dandelion pinching off the old roots and fluffy buds, leaving vegetable leaves and ungrown buds, when cleaning, soak in water in advance for a while, thoroughly wash the soil, wash and drain. Slice the ginger and green onion separately.

The third step, pour cold oil into the oil pan, turn on high heat until the oil temperature is 3 into medium heat, stir-fry the ginger slices twice, put the crucian carp into the pan and fry, fry the fish body on one side until golden brown, turn it over and fry the other side until golden brown.

The fourth step is to fry the crucian carp, pour the hot water in the heating pot into the pot, the amount of water is just enough to cover the fish, turn to high heat and boil, put in the white section of green onion, cover the lid and turn to medium-low heat and cook for 20 minutes until the soup turns milky white.

The fifth step, remove the lid, put in the dandelion cabbage, add white pepper, salt, and a little chicken essence to enhance the umami, then cook for 3 minutes, turn off the heat, and put the boiled dandelion crucian carp soup into a bowl and it is ready.

Tips:

There is mucus on the crucian carp, so apply a little salt and a little vinegar to the body during the cleaning process, and rub it repeatedly for 1 minute, which can not only remove the mucus, but also effectively remove the fishy smell, and then rinse it with water.

The bud part of the dandelion is edible, but some buds have grown fluff, which is inedible, and some people are easily allergic because of their physique.

If you want to make crucian carp soup delicious, first of all, you must fry it thoroughly, and secondly, you must cook it with hot water, so that the soup will become milky white, it looks particularly thick, and it tastes umami enough, remember to wipe off the water before going to the pot to avoid oil splashing.