Watercress and Crucian Carp Soup
A nourishing Cantonese soup where pan-fried crucian carp simmers with ginger in boiling water, then fresh watercress is blanched in the milky, sweet broth.
Instructions
- 1
Remove the scales from the crucian carp, slide the knife, and crush the ginger, set aside for later use.
- 2
Wash the watercress several times, and wash the cilantro and set it aside.
- 3
Pan-fry the crucian carp until both sides are lightly yellow, and fry it together with ginger.
- 4
An appropriate amount of plain boiled water and white wine, add crucian carp and ginger, boil on high heat for 10 minutes. Boil the watercress briefly, remove when cooked, and place at the bottom of a bowl. After 10 minutes, add salt and a little chicken essence, then place coriander on top.
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Ingredients
Main Ingredients
- Crucian carp1 tail
- Watercressa handful
Auxiliary Ingredients
- Coriander1 piece
- Ginger1 small piece
Seasonings
- Saltto taste
- chicken essencea little