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Stewed Carp Soup
A nourishing milky fish soup where crucian carp is pan-fried golden before pressure-cooking with rehydrated ingredients to draw out a sweet, rich broth.
Instructions
- 1
Clean the crucian carp and prepare it for use.
- 2
Prepare all the ingredients and soak them in water for 30 minutes.
- 3
Stir-fry the fish in hot oil until golden, put it into the electric pressure cooker, select the soup function, and after it is cooked, transfer it to a clay pot for plating.
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Ingredients
Main Ingredients
- Crucian carp2 strip
- Dried dandelion10g
- Shredded papaya10g
- Platycodon10g
- Peanut50g
- red date20g
- dried tangerine peel1g
Auxiliary Ingredients
- Ginger slices3 slice