Huai Shan Carrot and Carp Soup Spring Health Soup

1. 400g fresh yam, 400g carrots, 150g lean meat, 500g crucian carp (1-2 pieces), 2 honey dates, and 3 slices of ginger. This is a portion for 3-4 people. If there are fewer people, the amount of ingredients can be reduced as appropriate

2. Peel and cut thick chunks of Huaishan, peel and cut thick chunks of carrots, wash honey dates, ginger slices, and lean meat

3. Carrots, Huaishan, lean meat, ginger slices, and honey dates are added to a soup pot and boiled over high heat with 2500 milliliters of water

4. First, make the other ingredients for the soup. Let's prepare the fried fish. I usually choose not to remove the scales of the crucian carp when making the soup, because the scales are also very nutritious. Wash the fish thoroughly, add an appropriate amount of salt ginger slices to a hot oil pan, and fry the crucian carp on both sides until golden brown.

5. Fry two sides of fish until yellow, then turn on high heat and add a bowl of water to bring to a boil

6. The soup pot was also boiling over high heat, so I scooped out the yellowed crucian carp and put it into the pot

7. Pour the soup from the frying pan into the pot and simmer over high heat for 3-5 minutes. By the way, skim off the foam so that the soup will be clearer and less greasy, because the fried fish will float on the freshly boiled Noodles in soup when oil is added, which is easy to skim.

8. Reduce the heat and simmer for 1.5 hours.

9. Season with salt and enjoy