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How to stew mullet soup is delicious and nutritious
Preparation materials: 350g of crucian carp, 0g of lard10g, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion and appropriate amount of pepper.

1, wash the gill and black film in the belly of crucian carp, so as to make the stewed fish soup have no earthy smell.

2. Slice the ginger and cut the green onion into small pieces. Braised crucian carp soup likes to put a little red pepper or white pepper and coriander. This fish soup is not fishy or greasy, so you can try some if you like.

3. After the pot is hot, put the lard into it and melt it. The lard has a special fragrance and has the function of nourishing deficiency and moistening dryness. Eating some properly is good for health.

4. After the oil in the pot is hot, take the pot and shake it a few times to let the oil form an oil film at the bottom of the pot.

5. Put in the crucian carp and fry it in medium and small fire until it is reddish brown. When frying fish, you should pay attention to it. Don't turn the fish when it is just put into the pot. Wait until the skin becomes hard and then shake it to prevent the skin from sticking to the pot and breaking.

6. After the fish is fried, add ginger, onion and pepper and other seasonings, and turn it over a few times to stir-fry the fragrance.

7. Pour the boiled water that has not passed the crucian carp. Braised crucian carp soup can be milky white with boiled water or cold water, but stewed fish soup with boiled water makes the soup more white and delicate.

8. After the soup in the pot is boiled, add salt, simmer for about ten minutes with low fire, and wait until the soup is milky white.

9. Finished product drawing.