How to make lotus root and crucian carp soup in casserole

Remember that your body is your own, so you must control your mouth and spend more time doing it yourself. In order to help you do it more smoothly, I will first introduce the method of making casserole lotus root and crucian carp soup.

1. A crucian carp as wide as the back of your hand, a small piece of lotus root, and a piece of ginger

2. Cut the lotus root into 5mm slices and crush the ginger.

3. Heat the oil to 50% and fry the fish slowly over medium-low heat. Don't be impatient. Wait until the fish can turn over before turning it over, otherwise the skin will break.

4. Add hot water and start cooking the fish soup. I usually like to use the same container I use to hold the fish soup so that I can easily control the amount of water. I used nearly 3 casserole pots of water.

5. Then add ginger, cover the pot, and cook the fish soup over high heat.

6. After the water boils, add the lotus root slices, continue to cover the pot, and keep the heat on high for about 15 minutes

7. The crucian carp that has been boiled over high heat has released all its nutrients. Now you can transfer it to a casserole and simmer it over low heat. Continue to simmer over low heat for about 20 minutes, and the fish soup is ready.

8. You can add some wolfberries

At this moment, you must have your own ideas about how to make lotus root and crucian carp soup in casserole. So start now, I believe you can make the most delicious food.