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How to make heat-clearing fish fillet soup? A simple and tasty home-style recipe

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Main ingredients: 4 liang (about 160 g) grass carp meat, 1 century egg, 1 tablespoon shredded pickled cucumber, 3 sprigs cilantro, 2 teaspoons each oil and light soy sauce, 2 slices ginger, a pinch of salt. Method: 1. Slice the grass carp meat, shred the ginger, cut the cilantro into sections, and cut the century egg into 6 pieces. 2. Mix the grass carp slices with oil, shredded ginger and light soy sauce. 3. Pour water into a pot and bring to a boil, add the pickled cucumber and century egg, cover, and boil over high heat for 2 minutes. 4. Add the fish slices and cilantro, cook over high heat for 2 minutes, add salt to taste and it is ready. Note: 1

Main ingredients: 4 liang (about 160 g) grass carp meat, 1 century egg, 1 tablespoon shredded pickled cucumber, 3 sprigs cilantro, 2 teaspoons each oil and light soy sauce, 2 slices ginger, a pinch of salt.

Method:

1. Slice the grass carp meat, shred the ginger, cut the cilantro into sections, and cut the century egg into 6 pieces.

2. Mix the grass carp slices with oil, shredded ginger and light soy sauce.

3. Pour water into a pot and bring to a boil, add the pickled cucumber and century egg, cover, and boil over high heat for 2 minutes.

4. Add the fish slices and cilantro, cook over high heat for 2 minutes, add salt to taste and it is ready.

Notes:

1. This soup has the effect of clearing heat and reducing internal heat.

2. Shredded pickled cucumber can be bought at @#@187@#@ or at a sauce shop.

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