Lily and Crucian Carp Soup
Deep-fry the crucian carp, then simmer until the flesh breaks down and reserve the broth. Stew together with pre-soaked lily bulbs until cooked through, season to taste, and serve.
Ingredients
Crucian carp (scaled, gills and innards removed, washed clean, and drained)
about 1000g
Lily bulbs (impurities removed, soaked in clean water for half an hour)
200g
Salt
to taste
Pepper powder
to taste
Cooking oil (for deep-frying the crucian carp)
as needed
Instructions
1
Preparing the ingredients
Scale the crucian carp, remove the gills and innards, wash clean, and drain. Remove any impurities from the lily bulbs and soak them in clean water for half an hour.
2
Cooking the fish and extracting the broth
After deep-frying the crucian carp, add boiling water and salt and simmer until the fish falls apart, then strain and clarify the broth.
3
Stewing to finish the dish
Place the fish, lily bulbs, and fish broth into a clay pot, bring to a rolling boil over high heat, skim off the foam, reduce to low heat and cook through, sprinkle with pepper powder, adjust the seasoning to taste, and serve in a soup bowl.
