Exclusive Crucian Carp and Bok Choy Soup

Name: Exclusive Crucian Carp and Bok Choy Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Live crucian carp; to taste rapeseed; to taste Sichuan pepper; to taste Ginger slices; to taste cooking wine; 1 piece Scallion; to taste Clear water; to taste Salt

A milky, savory soup of crucian carp pan-fried golden then simmered with ginger and bok choy, a classic technique that tames fishiness and enriches the broth.

1 hrNewMedium Soups Stew Savory

Instructions

1
After killing the crucian carp, remove the scales and gills, take out the black lining inside the fish's belly, and drain the water.
2
Dip both sides lightly in flour and shake off the excess.
3
Heat the wok and pour in oil, then add Sichuan peppercorns to release their aroma.
4
Put the crucian carp in and fry until golden yellow.
5
Add cooking wine, flip and pan-fry the other side until golden brown as well. Frying can remove the fishy smell and help hold its shape, preventing it from being boiled to mush.
6
Preheat the clay pot, add water and bring it to a boil, then put in the pan-fried crucian carp.
7
Add slices of ginger and sections of green onion.
8
Wash the baby bok choy.
9
Put all the ingredients into a stew pot, add boiling water, and bring it to a boil.
10
Simmer for a while.
11
Simmer until the soup turns milky white.
12
After stewing, sprinkle with small bok choy leaves and add salt to enhance the flavor.
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