Crucian Carp and Cauliflower Soup
A light, savory soup made with crucian carp and cauliflower.
Ingredients
crucian carp (slaughtered, cleaned, soaked in salt water for 5 minutes, then rinsed)
to taste
cauliflower (thick stems removed, washed, and cut into florets)
to taste
ginger (washed and sliced)
to taste
cooking oil
25 g
sesame oil
1 tsp
ground pepper
a pinch
fine salt
1 tsp
MSG
2 tsp
Instructions
1
Prepare the ingredients
Clean the crucian carp and soak it in salt water for 5 minutes, then rinse. Remove the thick stems from the cauliflower, wash it, and cut it into florets. Wash and slice the ginger.
2
Pan-fry the fish
Heat the oil in a wok until hot. Add the ginger and fry until fragrant, then add the crucian carp and pan-fry briefly.
3
Cook the soup
Add enough water and boil for 30 minutes. Add the sesame oil and cauliflower, and cook until tender.
4
Season
Season with ground pepper, fine salt, and MSG, then serve.
