How to make cauliflower, fan bone and crucian carp soup

Many times, we envy others for having a relative who can cook, so that we can enjoy delicious meals after get off work. Instead of envying others, it is better to do it yourself. Below we will introduce to you the recipe of cauliflower, fan bone and crucian carp soup.

1.Ingredients: crucian carp, cauliflower and pork ribs.

2. Soak the cauliflower in light salt water for 20 minutes, wash it clean and drain it.

3. Blanch the cauliflower and set aside.

4. Put the pork ribs and appropriate amount of ginger slices into the cooking pot, and add enough water at one time.

5. Cover the pot and bring to a boil over high heat.

6. While the soup is cooking, clean the crucian carp, heat the pan with cold oil, and put the crucian carp in.

7. Fry until both sides are slightly yellow.

8. Add to boiling soup.

9. Cover the pot and bring to a boil over high heat.

10. Turn to low heat and simmer for 30 minutes.

11. Pick up the crucian carp. (The crucian carp has no taste after being boiled in the soup, so you don’t have to eat it. Besides, crucian carp has a lot of bone spurs.)

12. Add cauliflower.

13. Cover the pot and cook over high heat until the cauliflower is cooked.

14. Remove the lid, pour in an appropriate amount of sunflower oil, bring to a boil, and then turn off the heat.

15. Pour appropriate amount of pepper and salt to season and enjoy.

After reading the editor’s detailed introduction to cauliflower, fan bone and crucian carp soup, are you drooling? Do you want to see what you are capable of? Don’t wait any longer, rush to the kitchen right this second and prepare this delicious meal with all your heart.