Everyone can cook crucian carp soup. It's really not that simple to make it well. A good crucian carp soup is delicious and milky, and there are many tricks in it: the first is to choose ingredients. Crucian carp for soup must not be too small. Generally, it will be OK if it is about 3 taels, too small and not too strong, and then the crucian carp must be fresh, preferably within 4 hours after it has just died. Kill the fish and wash it first, and remember to remove the black film that is close to your stomach. It has a bitter taste. The second is to "hang fresh" when cooking. First, put some dry starch on the fish, which has two purposes: first, it can keep the fish shape intact when frying, especially the skin, otherwise it will be disappointing to lack skin and meat. The second is to wrap the fish body, which can be heated evenly. After frying, the whole fish will be golden, and there will be no places where it is Hu, and some places are still alive. Remember to put some starch on the cut fish layer. Here are the steps: 1, fry fish. Keep the pot dry, and rub it with cracked ginger pieces. Ginger juice is more conducive to keeping the separation of fish skin and pot surface. Don't throw the ginger, we still need it! ! ) pour in about 50 grams of clear oil or peanut oil, and it doesn't matter if it is more. Scoop a spoonful of lard with a spoon and prevent it from entering the pot together. Animal fat is a taboo for beauty lovers. If you can't even accept the dosage of 3-5 grams, use butter instead. There is no obvious difference in flavor. The main function of adding them is to hang fresh and thicken fish soup, so you must put one of them. 2. After both sides of the fish are fried, pour hot water directly into the pot from the thermos, and the dosage is about 3/4 soup bowl. In short, it is just a little more than the consumption. Think for yourself. The key is to use hot water, and add enough water at one time. You can't stew the fish soup for a long time and then add some water when the water is burned less. In that case, the fish soup will be greatly discounted. There is also the need to keep the water in the pot boiling, so that the soup will be white. Because using cold water will make protein shrink suddenly, the fleshy fiber will become old, and the precipitation of hydrolyzed protein will become difficult, which is not conducive to the stew of milk soup, and the taste will be greatly reduced. Remember! ! ! ! 3. After adding hot water, add the ginger pieces that have just been used, as well as the onion and sugar about 3-5 grams. Be careful not to forget the sugar. Don't add salt in a hurry, cover the pot, and add salt after the soup is boiled with a big fire. This is also an important step to hang fresh. At this time, you can taste the soup, mainly to adjust the salinity, preferably a little lighter, because the taste will be aggravated after the water is boiled away. 4. At this time, turn the fire down, cover the pot and simmer for 10 to 15 minutes. Remember to flip the fish again in the middle. Fish soup is ready. You can remove the onion and ginger pieces according to your personal preference. How about it? Now the soup is as thick as milk. Fill it into the soup bowl and serve it. There are four keys to hanging fresh here. Have you found them? Yes: 1, add lard or butter, 2, heat water to make soup, 3, add sugar and red dates, 4, the timing of adding salt. Note: monosodium glutamate or chicken essence is not welcome here. The third is to "taste fresh" after serving. Many people think that we should eat vegetables first and then drink soup. For light soup, this crucian carp soup is not this way. If you want to really appreciate the freshness of soup, you have to drink it first. You can enjoy this delicious food best when you drink it while it is hot. Adding rice for fishing is also a very elegant choice. Because there is meat oil in the soup, and the fish will have a faint fishy smell when it is slightly cold, so it should be eaten hot after serving. Because the stew time is just right, the fish is tender, and the soup and meat will taste delicious. Eating soup first will also help to keep fit by controlling the overall food intake. A nutritious thick soup is good for both the stomach and the body.