Crucian Carp Soup Recipe

Ingredients Crucian carp - 1 piece (about 370 grams) Salted olives - 4 pieces Bean curd - 2 blocks Dried tangerine peel - ¼ piece

Method

• Soak dried tangerine peel until soften and remove the pith.

• Scale and gut fish and season with little bit of salt. Heat 1 tablespoon of cooking oil in a frying pan and sauté fish until both sides slightly brown.

• Bring 1500 ml of water and dried tangerine peel to boil, add fish, bean curds and salted olives in and cook with medium heat for 15 minutes.

• Turn to low heat and continue to simmer for another 2 hours.

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