How to make fried egg and crucian carp soup

Poached egg and crucian carp soup is a home-cooked dish suitable for people of all ages. The preparation of this dish is very simple and the nutritional value of the ingredients is extremely high. Served with white rice, the taste is just as delicious. When making this dish, just pay attention to the heat. After it comes out of the pot, the color, aroma and taste of the dish will be more complete.

1. Prepare the ingredients, wash the eggs, onions, ginger, and crucian carp and set aside.

2. Use a knife to make a few oblique cuts on the crucian carp, apply salt and marinate for a while.

3. Cut the ginger into shreds, cut the scallion into sections, and chop the scallion leaves for later use.

4. Use a hot pan with cold oil to fry the poached eggs. Just fry one side. Don't fry it for too long as you will have to cook it again later.

5. Leave some oil in the pan and fry the crucian carp until both sides are golden brown, then remove and set aside.

6. Fried fish and eggs.

7. Leave some oil in the pan and add shredded ginger and scallion until fragrant.

8. Pour in boiling water (cold water is also fine), add the crucian carp and poached eggs, bring to a boil again, skim off the oil foam, and simmer over medium heat.

9. When it turns to milky white, add appropriate amount of salt and a little pepper, stir well and serve.

10. Pour into a soup bowl and sprinkle with a little chopped green onion.

After the poached egg and crucian carp soup is ready, it must be eaten while hot, because it will affect the taste and texture if it gets cold. I would like to remind everyone to make this dish more often in winter to add more delicious things to your dining table.