Cauliflower Crucian Carp Soup
Stewing crucian carp together with cauliflower yields a soup that is savory, fresh, and has a light, delicate taste.
Story
This comforting soup brings together the subtle, rich flavor of crucian carp and the mild, fresh notes of cauliflower, creating a dish that is savory, aromatic, and delightfully light on the palate.
Ingredients
crucian carp (slaughtered and cleaned, then soaked in salt water for 5 minutes and rinsed)
1 piece
cauliflower (thick stems removed, washed, cut into florets)
120 g
ginger (washed and sliced)
1 small piece
cooking oil
25 g
sesame oil
1 teaspoon
pepper powder
a pinch
refined salt
1 teaspoon
monosodium glutamate
1/2 teaspoon
cauliflower
Instructions
1
Step 1
Slaughter and clean the crucian carp, then soak it in salt water for 5 minutes before rinsing clean again.
2
Step 2
Remove the thick stems from the cauliflower, wash it clean, and cut it into florets; wash the ginger and slice it.
3
Step 3
Pour oil into the pan and heat it up, stir-fry the ginger until fragrant, then add the crucian carp and pan-fry it briefly.
4
Step 4
Add a suitable amount of water, cook for 30 minutes, then add sesame oil and cauliflower, and cook until the cauliflower is fully tender.
5
Step 5
Sprinkle in pepper powder, refined salt, and MSG to taste, then it is ready to serve.
