Crucian carp soup with shredded bamboo shoots-You Are Foodie

By Spring
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Crucian carp soup with shredded bamboo shoots

Spring is really coming. I don't look at the sprouted branches, the peach blossoms in full bloom in March, or the unknown flowers on the grass, but I just know that spring is coming. I went to the vegetable market early. The bamboo shoots, green grass and pea seedlings with earthy flavor came on stage one after another. The spring of the recovery of all things has come. It is: the spring breeze congratulates without words, and the table is full of tender yellow and green.

Main Ingredients

Auxiliary Ingredients

ginger appropriate amount
scallion A moderate amount of
Chicken essence appropriate amount
salt A moderate amount of
Edible oil appropriate amount

Step 1 . Peel the bamboo shoots and cut off the roots; Clean up the crucian carp; Prepare some onions and ginger.

Step 2 . Cut the bamboo shoots into 3 sections and then shred them crosswise. Heat them in boiling water for 2 minutes to remove the astringency.

Step 3 . Leave a little scallion, and beat the rest into scallion knots.

Step 4 . Heat the pan and pour in the oil. When the oil is 80% hot, add ginger slices and fry them. Then add the dried crucian carp and fry them.

Step 5 . Pan fry until 2 sides are brown.

Step 6 . Pour in shredded bamboo shoots.

Step 7 . Add onion knots and pour in 2 bowls of water.

Step 8 . Cover the pot and bring to a boil. Simmer over medium low heat for 20 minutes.

Step 9 . Finally, add salt, chicken essence and sprinkle with chopped green onion.

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