When I make crucian carp soup, I need to clean the fish first, remove the black dirt, wash it, add salt, cooking wine, onion and ginger slices, add a little pepper and marinate for ten minutes, then rinse with water, and then Use kitchen paper to absorb the water from the fish. Heat the pan and add oil. When the oil starts to smoke, add the fish and fry until both sides are golden brown. Take it out. Change the pot and add water, add green onion and ginger slices, and a little cooking wine. Put the fish in the pot. After boiling, skim off the foam. Change to medium heat and continue to simmer for about half an hour. Then add salt, pepper and chicken essence to taste, and then cover. Cover the pot and simmer for about three to five minutes. The crucian carp soup made in this way is white in color and has no fishy smell.

Hello everyone, I am Xiangxiang Chef, and I will answer this question. Crucian carp soup is delicious, nutritious and milky white in color. It is a common soup in our daily life. If you want to make crucian carp soup with no fishy smell and very white soup, you need to master some skills of making fish soup.

Crucian carp is a fish with high protein, low fat and high nutritional value. It is a high-quality, cheap and sufficient source of protein in the national dietary structure. Using crucian carp to make fish soup can supplement the protein needed by the human body, and it is also a very good choice for many postpartum or postoperative replenishment of the body.

First: When buying fish, buy fresh, lively fish. The fresher, the better. It would be best if you encounter wild crucian carp. The color of wild crucian carp is darker than that of artificial breeding, and the taste is better. Delicious. Eat it now and buy it now. Don't eat it immediately after you buy it. Store it in the refrigerator and eat it the next day. In this way, the flavor of the fish soup will be greatly reduced and the quality of the meat will be deteriorated.

Secondly, the scales, gills, fishy lines, black membrane in the belly of the fish, and fins should be removed from the purchased crucian carp, and washed with clean water. All of the above are the sources of fishy smell. If you clean them up, you can greatly reduce the fishy smell.

Third, fry the fish in lard. After the fish is fried, add boiling water while it is hot. Use the boiling water to stimulate the protein in the fish. Add enough water at a time. Do not add water in the middle. Cook over high heat. Turn on, then medium, and finally low. The fish soup produced in this way will be very white, or adding soft tofu to the fish soup can also increase the milky white color of the fish soup.

Let’s share how to make crucian carp soup:

Ingredients used

300 grams of crucian carp (3 pieces), appropriate amount of lard, 3 chives, 1 piece of ginger The right amount of salt, the right amount of cooking wine, the right amount of coriander, the right amount of sesame oil, the right amount of pepper

Production process

1. Put the processed fish into clean water and rinse it clean. The processed crucian carp mentioned here is It means removing the fish scales, gills, black membrane on the belly, fishy lines, and fins. You can ask the fish seller to help with these. Cut the ginger into slices, tie two scallions into knots, cut one into minced scallions, and chop the cilantro.

2. Use kitchen paper or a clean dry rag to soak up the water on the fish, then cut it into slices diagonally with a knife. Apply a little salt to the fish. This will prevent the fish from frying. Sticky pan.

3. Wash the pot, put it on the fire, and rub the bottom of the pot with ginger slices. Add a spoonful of oil to the pan, let the oil swirl in the pan, wait for the oil to heat up, and pour the oil out. This step is called moistening the pan to prevent the fish from sticking to the pan.

4. Add another spoonful of lard to the pot, wait for the oil to melt, put the fish into the pot, turn on medium heat and fry the fish until golden brown on both sides, add ginger slices, green onion knots, pour in and boil Add boiling water, appropriate amount of cooking wine, and turn on high heat. The water in the pot will turn white instantly. Turn on medium heat and continue to cook for 10 minutes. The fish soup will become whiter and whiter.

5. Turn on low heat, cook for another 5 minutes, add appropriate amount of salt and pepper, stir well, turn off the heat, pick out the onion knots and ginger slices, put the fish soup into a container, and drip in A few drops of sesame oil, sprinkle with chopped green onion and coriander.

The tips and methods for making crucian carp soup have been shared. As long as you follow the above methods, you can make crucian carp soup that is white, not fishy and delicious. Crucian carp soup is delicious and nutritious, and can be drunk by the elderly and children.

Now let’s introduce the specific method of flounder.

1. Ingredients used: 1 crucian carp, 1 piece of ginger, 1 green onion, cooking oil, salt.

2. Clean the gills, scales, internal organs and black membrane of the crucian carp, and make a few diagonal cuts on the surface. Chop the green onion into chopped green onions and slice the ginger.

3. Use kitchen paper to wipe off the water on the fish, pour more oil into the pan, and put the crucian carp into the oil pan to fry. Put the fish in and fry it for a while before moving it, otherwise the skin will fall off and affect the appearance. After frying one side, flip it over and fry the other side.

4. Add ginger slices during the frying process to make the fish fragrant.

5. Add boiling water to cover the crucian carp, and cook over high heat for 10 minutes. The boiling water will keep the meat from becoming stale and it will not taste fishy.

6. Wait until the fish soup turns milky white, add salt to taste, and finally sprinkle with chopped green onion and serve.

Hello, I am Gourmet Haiguo and I am very happy to answer your question. You mentioned how to make crucian carp soup without being fishy and white. I will share my method below.

Ingredients required: 700g of a crucian carp, two pieces of water tofu, 4 pieces of ginger slices, 5g each of coriander and chopped green onion, salt, sugar, MSG, 5g, 4g each of chicken powder and pepper, and two pounds of mountain spring water.

Production method one, first go to the market to buy a crucian carp and bring it back, bleed it and remove its scales, and make a cut under its belly. Take out the internal organs, scrape off the black film and teeth in the middle of the fish bones and belly. These two things are very fishy. Make a few cuts on the fish, then clean it and set aside. Soak the tofu in water for five minutes, take it out and cut it into eight pieces. Be sure to buy tender tofu. Wash the tofu, cut the cilantro and green onion into sections and set aside.

Preparation method 2, then grease the pan, pour in 6 grams of peanut oil, heat the oil until it is 60% hot, add crucian carp and cut it for one minute until the fish becomes golden brown, flip it over and fry the other side At the same time and in the same method, add ginger slices and fry them. Use the maximum amount of ginger to remove the smell of fish while maintaining the aroma of the soup. Add half of the mountain spring water and be careful not to add enough at one time. Whether the soup is white or not depends on it. During this process, pour in the tofu, cover the lid and cook over high heat for two minutes. After two minutes, open the lid. Now add the total amount of mountain spring water. The effect of the mountain spring water makes it very sweet and tasteless.

Preparation method three, finally comes to the seasoning step. The whole process lasts almost the same. Salt, 5 grams of chicken powder, 4 grams of pepper, add 5 grams of sugar and MSG to make the soup more sweet and delicious. Boil over medium heat for 30 seconds, add coriander and chopped green onion, pour into a bowl, and the white and tender crucian carp soup is ready.

Summary!

The black membrane and teeth of crucian carp must be removed. The fish must be fried until golden brown. When buying tofu, buy soft tofu and use mountain spring water.

Hi, I am Nizi. Regarding how to make crucian carp soup without being fishy, ??you can try this crucian carp soup that I often make. Not only is it not fishy, ??the soup is also very white and tastes more delicious and sweet. You can try it!

1. First clean the crucian carp, sprinkle an appropriate amount of salt evenly from top to bottom, left and right, so that it will not stick to the pan easily when frying.

2. Prepare ginger and chopped green onion, and fry a few poached eggs so that they become white and thick when added to the soup.

3. Fry the fish until both sides are golden brown, pour in boiled hot water, turn to low heat, add ginger and poached eggs, cover with lid and continue to simmer. Finally, sprinkle with chopped green onion and salt, then turn off the heat and serve!

Isn’t it easy? The crucian carp soup made in this way is not fishy, ??the soup is white, and the taste is delicious. I often make crucian carp soup at home. It is nutritious and delicious. You can also try it. The above is my sharing, I hope you like it!

My name is Shen Xiaoyi, and I am very honored to answer this question.

River crucian carp soup is common and cheap, but river crucian carp soup is very nutritious, and compared to old hen soup, old duck soup, beef soup, mutton soup, etc., river crucian carp soup is much lighter and not greasy. However, river crucian carp soup is a soup that people either love or hate. Although it is cheap and nutritious, how can you make a white, fresh and fishy soup?

According to my experience, as long as you pay attention to the following points, you will definitely be able to make a white, fresh and fishy soup.

1. It is best to use freshly killed wild river crucian carp, and clean the fish scales, gills, fish internal organs, as well as the blood clots and black films in the stomach.

2: Be sure to fry the fish until it is brown and thoroughly fried before stewing the soup.

3: Clean the pot in which the fish has been fried before starting to stew the soup.

4: You can stew fish in either cold or hot water, but you must add enough at one time. Never add stock or milk to stew fish soup.

5: When stewing fish soup, add ginger slices to remove the fishy smell. Adding lard can make the fish soup whiter. In the same way, you can also add fried poached eggs. Adding white pepper can not only remove the fishy smell and improve the freshness of the fish soup, but also increase the concentration of the fish soup. Never pour cooking wine or add some spices (star anise, cinnamon, pepper, etc.) into the fish soup, as it will affect the taste of the fish soup.

6: When stewing fish soup, be sure to boil it over high heat first, then cook over high heat for about 10 minutes, and then turn to medium-low heat. Otherwise, if the fish is cooked over high heat for a long time, the fish will It will definitely break.

7: Just sprinkle a small amount of salt before serving. Do not add salt in advance, otherwise it will affect the whitening and thickening of the fish soup.

The above is my answer. If you have better ideas or suggestions, please leave a message in the comment area. You are welcome to follow and @iShen Xiaoyi, let’s have a good meal together like.

I am happy to answer this question and love crucian carp soup, so let me share my experience! I hope my friends will like my answer:

1. First go to the supermarket to buy a big and fat crucian carp and ask the store to kill it for you

2. Put the processed fish Rinse it clean and remove the black membrane inside the belly of the crucian carp!

3. Prepare other ingredients, ginger, pepper, eggs, tofu, and whole green onions.

3. Start frying the fish. Pour oil into the pan and add a little salt to prevent it from sticking to the pan.

4. After the fish is fried, start adding water. During the cooking process, add ginger, pepper, green onions, eggs, and tofu. Be careful to pick up the green onions and throw them away after cooking for a while, otherwise they will become bitter and not beautiful if they are boiled to pieces in the soup.

5. During the cooking process, you will find that the soup becomes whiter and whiter! Don’t add too much salt to the crucian carp soup, just a little bit to keep the delicious flavor of the soup itself! Sprinkle a little green onion out of the pan!

Let me tell you quietly, ginger and green onions remove the fishy smell, and tofu and eggs make the crucian carp soup whiter!

The above is my answer, I hope it will be helpful to you!

Hello, I am Lao Shen Jia Chang Cuisine, and I am very happy to answer this question. First of all, fresh crucian carp must be selected and killed to ensure that the crucian carp soup produced has no fishy smell and is milky white. Of course, the following steps are very critical. First prepare the ingredients

Ingredients: one live crucian carp (500g)

Accessories: ginger (8g), green onion (5g), edible oil (20g)

Seasonings: salt (10g), MSG (3g), cooking wine (10g), vinegar (3g), pepper (1g)

The specific method is as follows

Step 1: Now Kill the crucian carp alive and remove the fishy smell

Scrape the fish scales, remove the gills, remove the internal organs, scrape the black membrane inside the fish belly, and remove the mucus on the fish. These are all very fishy things. After cleaning in this way, the fishy smell is basically gone

Step 2: Pickle crucian carp

After cleaning the crucian carp, cut it with flower knife on both sides, use salt and cooking wine , apply the ginger and green onion juice evenly to further remove the fishy smell, marinate for 15 minutes, then wash it, dry it with kitchen paper and set aside

Step 3: Fry crucian carp

Heat Cool the oil in the pan to prevent sticking. The pot must be heated until it smokes slightly, and then cool oil is added to moisten the pot. In this way, the fried crucian carp will not stick to the pot and the skin will not break. Carefully put the tail into the pot and fry slowly over low heat to prevent it from burning. After frying both sides until golden brown, take it out and set aside

Step 4: Cook the milky white soup

Heat oil in the pan, sauté the ginger slices until fragrant, add the fried crucian carp and place along the edge of the pan Pour in vinegar to remove the fishy smell (more effective than cooking wine), add an appropriate amount of water, and cook over high heat until it becomes a milky white soup. Season with salt and MSG. Some people say that you need to add lard and boiling water to make milky white soup. This is a lie. The key is to cook it over high heat. This is my many years of experience. It is also worth noting that when cooking soup, never cover the pot, otherwise, the fishy smell emitted by the fish body will be forced back into the soup in the pot with the water vapor, which will have a fishy smell and affect the taste

Step 5: Take the pot out of the pot

Hello cooks, everyone (how to make crucian carp soup without being fishy, ??and how to make crucian carp soup milky white, this all requires attention and skills.

First of all, we have to talk about how to choose crucian carp. The raw materials for delicious fish soup are the most important. Most of them on the market now are farmed crucian carp. The taste is not very good. The seasoning supports the taste. Now I will teach you how to choose crucian carp.

1. Choose a crucian carp with a slender body, a relatively white body and shiny scales.

2. A good-quality crucian carp. You will know when you open your belly. There is almost no fat in the belly and the intestines are thick.

Now I will tell you the secret recipe of delicious and nutritious milky white crucian carp soup. I will not tell ordinary people. .

Ingredients: crucian carp, green onions, ginger, coriander, salt, sesame oil.

Method 1.:

1. Wash the fish and chop the coriander. .

2. Pour oil into the wok and add ginger to the pan.

3. Put the fish in and fry it on both sides. , Pour boiled water and add appropriate amount of salt, cover and simmer.

5. Stew until milky white, add minced coriander and sesame oil.

6. Take out the fish completely. The soup is ready

Method 2:

1. Remove the fish scales, internal organs, gills and abdominal black membrane from the crucian carp

2. Heat in oil. 80% heat, appropriate amount of oil, add shredded ginger to bring out the fragrance, put the cleaned crucian carp into the oil pan and fry until both sides are golden brown, do not take too long.

3. , Pour boiling water into the pot, add an appropriate amount of salt and a little sugar. 4. Cook for about 7-8 minutes, add the tofu cubes and continue cooking.

5. When the color of the fish soup turns to thick white, take it out of the pot and sprinkle in the chopped green onions.

Tips for making the fish soup:

1. It is best to use freshly killed crucian carp for the fish soup. , should not be too large. When cleaning the fish belly, you must remove the black film and throat teeth (the teeth located in the throat behind the gills), and then remove the two fishy lines of crucian carp, otherwise the soup will easily have a fishy smell

2. Add salt and marinate for a while, so that the skin will not peel off easily and the appearance will be better

3. Before frying the fish, you can evenly apply ginger juice in the pot to prevent the fish skin from sticking to the pot. I won't take the blame.

The pot must be heated before adding oil, and the fish must be added after the oil is hot.

4. Fry the fish until both sides are golden brown, then add boiling water, cover and cook over high heat, and let the water boil in the pot for about ten minutes. , only in this way can a thick soup as white as milk be cooked.

5. The ratio of fish to water. If you want to make a large pot of soup with a small fish, there is no guarantee that it will be made into white soup. Adding salt when taking it out of the pot can make the soup more nutritious

1. First of all, in terms of selecting ingredients, it is best to choose crucian carp from nature, which grows naturally in rivers or rivers, not artificially raised. The meat of this kind of crucian carp is relatively free of the fishy smell of breeding, and the meat is tough and delicious. Generally, people living in rural areas have the conditions to do it, and they can just fish or catch it in the river. But for friends who live in cities, it may be difficult to buy fish that are not artificially raised. It doesn’t matter if you can’t find naturally grown crucian carp. Proper food preparation can also reduce the fishy smell.

2. Remove the scales of the crucian carp, open the belly and remove the internal organs. Add salt and spread evenly all over the crucian carp, including the belly, and marinate for 30 minutes. If you go to the wet market to buy crucian carp, you don’t have to go to such trouble. Just ask the fish seller to help you get it. They will usually help.

3. After thirty minutes, rinse the whole body of the crucian carp, including the belly of the crucian carp, and then apply salt to the crucian carp, but you don’t need to apply too much this time, usually one pound. For crucian carp, just apply 1 spoon of table salt (the spoon here refers to the spoon that comes with the salt box).

Salt box

4. Cut some ginger (1 piece of ginger can be shredded), some green onions ( Cut 2 green onions into small pieces) and put them into the belly of the crucian carp; pour a tablespoon of cooking wine on the crucian carp and marinate for 10 minutes.

5. After ten minutes, heat the oil in the pan, put the crucian carp into the pan and fry until it turns yellow, take it out and set aside.

Fry the crucian carp until yellow

6. Put the crucian carp into the soup and add 3 Slices of ginger and half a pound of tofu are boiled in warm water for 10 minutes. Add some chopped green onion before drinking.

tips:

Crucian carp is first marinated and rinsed with salt, then marinated and fried in the second round, and finally cooked into soup with tofu and ginger slices. , basically no fishy smell. Because the first two rounds are to remove the fishy smell, and finally add tofu to make soup, and add chopped green onion before drinking to absorb the flavor.

This is the Cantonese cooking method. If you are from other provinces and don’t like spicy food, add some minced chili pepper or chili sauce before drinking, which will be more beneficial to remove the fishy smell.

First fry the crucian carp, then boil it in a pot, add tofu and cook it together with warm water. This kind of crucian carp soup is usually milky white.

Milky white crucian carp soup