Pickled Radish and Crucian Carp Soup

Name: Pickled Radish and Crucian Carp Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 500g Crucian carp; 200g Pickled radish; to taste pickled chili; 2 tsp chicken essence; 1 tsp MSG; a pinch Patchouli leaves; to taste Fish-flavored perilla; 1 tsp Black pepper; to taste pickled ginger; to taste Edible salt

A Sichuan-style crucian carp soup soured with pickled radish, ginger, and chilies, finished with fragrant agastache leaves for a lively, tangy, appetite-awakening broth.

30 minNewMedium Soups Boil Original

Instructions

1
Prepare the crucian carp.
2
Cut the crucian carp and marinate it with pepper and table salt for half an hour, set aside.
3
Prepare to pickle ginger, pickled chili, and pickled radish.
4
Then slice the pickled ginger and pickled radish, cut the pickled chili into 'M' shapes, and set aside.
5
Wash the patchouli leaves and yuxiangzi leaves, drain the water, and set aside.
6
Heat oil in a wok. When the oil reaches about 80% heat, add pickled chili, pickled ginger, and pickled radish. Stir-fry over low heat for two to three minutes.
7
Then add the crucian carp and stir-fry for one to two minutes.
8
Put an appropriate amount of water into the pot, add chicken bouillon, pepper, and MSG to season.
9
Then add the Yuxiang leaves and simmer for five to six minutes.
10
Sprinkle the patchouli leaves on top before serving.
11
Finished product image.