When it comes to food for breastfeeding after childbirth, the first thing we think of is crucian carp soup. Not to mention postpartum women, when we see a bowl of fresh crucian carp soup in front of us, we feel very tempted because crucian carp soup looks milky white and has a fragrant aroma. So, what is the recipe for drinking small crucian carp soup for pregnant women?
If you want the crucian carp soup to have a milk like color, it is essential to process the fish in advance. First, clean the crucian carp thoroughly and wash them repeatedly, especially the gills. Then, add a flower knife to the crucian carp to make the fish more flavorful, but be careful not to cut the meat.
Then you can start boiling the oil, add scallions, ginger, and garlic until fragrant, and fry both sides of the crucian carp until golden brown. This step is very important to extract the protein in the fish meat, which will turn it milky white when boiling the soup. However, it must be done on low heat and not stick to the pot, so as not to cause the pot to become burnt. If the pot becomes burnt, there may be a strange smell.
Heat oil separately when starting the pot, then add scallions, ginger, and garlic. Stir fry until fragrant, add crucian carp and water, and then you can start cooking the fish soup. During this period, do not stir the crucian carp back and forth with a spoon. Instead, simmer slowly until the fragrance is completely released, and then simmer for about 20 minutes. At this time, the soup color will turn milky white and the taste will be very good.
