First, wild crucian carp. This favorite soup must choose wild crucian carp, which is vivid and full of original vitality, regardless of size. Even after being slaughtered, it still beats muscles and nerves. Compared with the cultured crucian carp, its meat is tasteless and powdery, and it will not be delicious whether it is braised or made into soup, but it has a fishy smell. Any freshwater fish with many fishbones must be delicious, such as crucian carp. Choose small fish for crucian carp soup, because crucian carp itself is not very big, even for old crucian carp,

Secondly, the crucian carp was pretreated. To make crucian carp soup, the best choice is to choose two crucian carp, neither too big nor too small. After slaughter, remove the scales, gills, internal organs and black fascia in the abdomen of the fish, and then rinse it with running water. Freshwater fish should be delicious and must not be washed repeatedly like cleanliness. After washing, apply fine salt to the fish belly and marinate it with yellow wine for more than 20 minutes.

Fried crucian carp. After curing, control the crucian carp to dry until there is no obvious liquid in order. First, lubricate the pan with a little hot oil. After pouring out, cool the oil in the hot pot with moderate oil content and low heat. Stir-fry the crucian carp in the pot, fry the crucian carp until golden on both sides, and stir-fry the ginger slices and onion slices in the pot to enhance the fragrance and remove the fishy smell.

Change the pan after frying. There is no dispute about making soup. Choose casserole. According to the weight of crucian carp, first put a proper amount of cold water into the casserole and knock on the blackboard! Be sure to add enough cold water according to the weight of crucian carp! The ratio of fish to water is about 1 5. Move the fried crucian carp into a casserole, pour in a proper amount of cooking wine and ginger slices, not too much, cover the pot and boil.

Fifth, the old tofu block. Choose old tofu, cut into pieces, and the tofu pieces can be big. After boiling, put a proper amount of tofu into China, add a little pepper, continue to boil on high fire, and simmer for more than 40 minutes. The longer the stew, the whiter and more fragrant the fish soup will be. Add a little salt to taste before cooking and continue cooking for two minutes.

The so-called tofu fish soup is tofu fish soup, which is also quite time-consuming. The seamless combination of fish protein and soybean protein gives you an unexpectedly wonderful taste and rich nutritional value. Remember not to stew fish soup with warm water or boiling water. First, the fishy smell cannot be concealed. Second, the taste is not fresh. Third, although the soup is white, it certainly tastes bad. Boiling water is a waste of time, and there is only white fish soup.