How to make assorted crucian carp soup in casserole

For office workers, the time before holidays is definitely the most exciting and happiest. During holidays, in addition to enjoying peace and tranquility, you can also enjoy delicious food. I believe you will be extremely excited when a delicious meal is placed in front of you. So, let us learn how to make casserole assorted crucian carp soup.

1. Remove the scales, gills, and internal organs of the crucian carp and clean it. Note: the black film in the belly of the crucian carp needs to be removed, otherwise it will smell fishy.

2. Put the cleaned crucian carp into a casserole with boiling water, add cooking oil, add ginger slices, bring to a boil over high heat, then simmer over low heat;

3. While stewing the fish, put the quail eggs in cold water into the pot, cover the pot and bring to a boil over high heat, then turn off the heat and let it simmer for 2 minutes without taking it out.

4. Slice the baby cabbage, tofu, scallions, carrots, and wash the vermicelli for later use;

5. Rinse the boiled quail eggs with cold water until they are not too hot and then peel them;

6. Look, the quail eggs are easy to peel, and the skin is completely smooth and intact;

7. When the crucian carp is almost cooked, add baby cabbage and carrot slices, add appropriate amount of refined salt, and cook over high heat for 2 minutes.

8. Add vermicelli and tofu. Vermicelli is easy to cook and only needs to be cooked over high heat for about 1-2 minutes;

9. Add peeled quail eggs, scallions, appropriate amount of chicken essence and pepper powder, bring to a boil over high heat and then turn off the heat. A delicious casserole mixed crucian carp soup with tender meat, rich onion aroma and delicious flavor is ready!

It is not difficult to understand how to make casserole mixed crucian carp soup, but to make it well, it requires your patience and persistence. Of course, I believe that if you persevere, you will be able to create different delicious dishes.