If crucian carp soup wants to be delicious, the first thing is the selection and basic treatment of crucian carp, and then the cooking skills.

It is best to choose wild crucian carp to make crucian carp soup. Wild crucian carp is tender and has a light smell. Carassius auratus 100 g to 500 g is more suitable. If it is100g, the size is basically the same. Be careful not to break the gallbladder of crucian carp, which is very bitter. If the gallbladder is broken, it is basically a failure. The black membrane and gills of crucian carp should also be cleaned. After washing, put flower knives on both sides of crucian carp to make it easier to taste. Then put a little salt all over the crucian carp.

Then there is cooking: put lard into a hot pot to melt, then add vegetable oil, then gently put crucian carp into the pot and fry it until both sides are slightly yellow. Add ginger, a little cooking wine, and then add cold water (hot water is not allowed) and cook until the soup turns white. Add salt and chicken essence to taste, you can add pure milk or milk powder (whether to add it according to your personal taste). Turn the heat down and cook for a few minutes (you can put a little pepper if you like Chili). Sprinkle chopped green onion on the pot.

So a delicious crucian carp soup is ready.