How to make white peony root, carrot and crucian carp soup

Many people enjoy the temptation brought by delicious food. White peony, carrot and crucian carp soup is also very tempting, with simple ingredients and rich vegetable aroma. When you are at home studying cooking during the holidays, you can try making this delicious dish that stimulates your taste buds, and you can also try some different cooking methods.

1. Buy a crucian carp. Ask the shop owner to clean it for you when you buy it. Then rinse it with water when you get back.

2. Heat the oil in a pan, sprinkle some salt in, and fry the fish on both sides (my fish is big, and I usually don’t eat it after making soup, so I sliced ​​the fish and used it for other purposes. Please ignore this)

3. Turn on high heat and add boiling water!

4. Bring the soup to a boil over high heat until it becomes milky white.

5. Prepare the ingredients, peel the carrots and cut into dice, wash the white peony root, and remove the core of the red dates.

6. Transfer the soup to a clay pot, add all the ingredients, bring to a boil over high heat then simmer over low heat for 1 hour.

7. After 7 hours, turn to high heat and simmer for 15 minutes, add salt to taste, and turn off the heat.

8. Serve in a bowl and drink the hot fish soup without any fishy taste.

Eating out frequently can cause us to consume too many seasonings, which is bad for our health. The recipe of white peony, carrot and crucian carp soup is simple and requires very little seasoning.