Stewed carp soup raw materials: crucian carp

Stewed carp soup seasoning: onion, ginger, shrimp

Stewed carp soup seasoning: sesame oil, chicken essence, salt, anise

1, selection: the first to take a crucian carp, about a catty up and down on the almost, and then go to the fish scales, be sure to remove the clean, otherwise eat! up is not good, and then remove the fish visceral organs and gills filaments clean, the most important thing is to remove both sides of the fishy line, with cold water and then wash one side, put in one side of the reservation is almost;

2, playing flower knife: the removal of a good crucian carp with a knife into a small piece, are not too small, it is best to separate each position, a sharp blade is a prerequisite;

3, the material is ready: prepare a A lot of star anise, and then cut a small amount of green onion, also a small amount of ginger, also shrimp skin (dry on it), put into the case on the table to reserve. Then prepare sesame oil, chicken essence, salt;

4, into the pot: frying pan is easy to fire, burn to the upcoming smoke, add cooking oil, immediately put the fish into the pot. Hot pan cool oil is not easy to stick to the pan. Exhaustive process is: put the pot into the moderate cool water, not cool water, just cold water, to be filled, halfway, you can not put water again, and then change the knife of the deep-fried fish into the pot, point easy to heat the fire to add heat, the fire does not have to be very big, do not have to be very small, very big it boils early, the fish are not yet cooked, the fire is very small it is the fish are cooked slowly, the fire is a moderate amount of it can be. Do not have to cover the lid, conducive to the evaporation of fishy taste;

5, to foam: to be in the pot of cool water to open fall, will be in the people from the pot floating up some milky white foam, this thing is not to be, or do out of the soup a taste is not very good, and then one of the foam has no nutrients, but also continue to affect the color of the soup, this foam to stay in the soup will let the fish head soup turn black, everything is normal! The color of the tea broth is milky white. With a small spatula to foam from the surface of the soup can not go out, be sure to remove the clean, in the hotel some of the masters in order to quickly start the pot to the pot to put some salad dressing or color agent such things, that soup is also milky white milky white, but the nutrients can be poor