the correct way to make crucian carp soup is to remember "one frying, two fires and three covers". To achieve these three points, you only need to put a little salt to get a delicious crucian carp soup with milky white and rich soup color.

the so-called "one-frying" means that before cooking crucian carp soup, you need to fry both sides of crucian carp, and then cook the soup after the surface is browned, which can remove the fishy smell and make the soup more delicious.

"Two fires" means that the soup should be cooked with strong fire 1 minutes before cooking crucian carp soup. Remember to cook thick soup with strong fire and stew clear soup with low fire.

"three covers" means that after the crucian carp soup is milky white, it needs to be covered and simmered for 5-1 minutes with low fire to make the crucian carp soup thicker.

Carassius auratus soup is rich in high-quality protein and various minerals, and low in fat. It is nutritious and suitable for the elderly, children and women. You can make more for your family.

Carassius auratus soup

Preparation of ingredients:

1 fresh crucian carp and 2 slices of ginger

Operation method:

1. When buying fresh crucian carp, find the boss to clean it, and make three cuts on both sides, and don't cut it off.

put a proper amount of oil in the pot and heat it, then add the crucian carp and start frying the fish on a medium fire or a medium fire.

2. Fry until one side is slightly Huang Shi, turn over and fry the other side.

note: fry it slightly until the surface turns yellow, and it is not necessary to fry it until it is golden.

3. Put the fried fish in a casserole and add two slices of ginger.

4. Add enough hot water, the amount of hot water should not exceed that of crucian carp, and then turn on the fire and start cooking soup.

note: you can put more hot water in moderation, because a lot of water will be lost in the process of boiling soup.

key point: keep the fire, boil it for about 1 minutes, and boil white soup over high fire!

5. cover the lid, turn to low heat and continue to cook for about 5 minutes.

6. Open the lid and add some salt to taste.

Cook for another minute or so, and the crucian carp soup will be finished.

The soup is milky white, and the taste is extremely fresh ~

Tips:

1. Do not fry the crucian carp with a small fire, but fry it with a medium fire or a medium fire, so that the crucian carp can quickly crust and shape without burning or scattering the fish.

2. It is ok to use hot water or warm water for cooking soup.

3. Cook crucian carp soup, add two slices of ginger and appropriate amount of salt, without other star anise and fennel, so as not to affect the delicacy of crucian carp itself.