Ingredients: 2 crucian carp.
Accessories: 1 white radish, 1 tofu.
Seasoning: 3 slices of ginger, 2 short slices of onion, 4 teaspoons of salt1/,2 tablespoons of oil, 2000 ml of cold water.
Exercise:
1. Scaled crucian carp, washed with viscera, and marinated with cooking wine for 20 minutes; Cut the white radish into thick slices and the tofu into large pieces.
2. Pour a little corn oil into the pot and fry the crucian carp until golden brown.
3. Open a fire in another pot, pour in clear water, add onion and ginger slices to boil, and add the fried crucian carp after the water is boiled.
4. After boiling the pot again, turn to low heat and stew for 30 minutes, when the soup turns milky white. Add white radish and tofu, cook together, and simmer for 20 minutes with the lid half open.
Add a little salt, monosodium glutamate and pepper to taste before cooking.
Key points of making crucian carp soup;
1, before cooking crucian carp soup, be sure to clean the crucian carp, especially the black film and blood in the belly of the fish.
2. fry crucian carp with lard, and the stewed soup will be thicker, whiter and more fragrant.
3, fish soup wants thick white, the first step is to fry, replenish oil, and emulsify into thick white fish soup when it is convenient to stew. Pay attention to adding salt to the sliding pan when frying to prevent the fish fillets from being damaged and sticking to the pan.
4, secondly, it is necessary to stew on a big fire, and the fire can produce thick soup; There is not much seasoning, just salt and pepper, which will not affect the freshness of the soup.