Milk Soup with Crucian Carp

Milk Soup with Crucian Carp

　　Milk Soup with Crucian Carp; Ingredients: 350g crucian carp, 75g shredded white radish, 40g soaked shiitake mushrooms, 7g shredded ginger, 2g sliced garlic, 5g scallion segments, 4g salt, 50g evaporated milk, 1g monosodium glutamate, 8ml cooking wine, 0.5g ground white pepper, 5g sesame oil, 800g broth

Preparation process: 1. Clean the fresh crucian carp, marinate with salt for a while, then drain and pan-fry both sides in oil. Shred the mushrooms and blanch them in boiling water. 2. In a clean pan, heat a small amount of oil and stir-fry minced scallions and ginger, then add broth and cooking wine. Add the fish along with the shredded white radish and shiitake mushrooms. Once it boils, skim off the foam, reduce to medium heat, and simmer for about 20 minutes. Then add seasonings and evaporated milk, drizzle with sesame oil, pour into a serving bowl, and sprinkle with shredded ginger. Flavor characteristics: Rich and creamy fish soup with tender and fresh crucian carp meat.