Carp fish soup is not the more simmering the more nutritious, simmering too long the nutrition will be lost. The best way to do this is to boil it for 2 to 3 hours.
Carp scales, to go to the belly of the black skin to choose to wash clean, both sides of the diagonal cut a few knives. Ginger rubbed pot with a little vegetable oil, burst incense ginger. Put into the crucian carp on low heat and fry both sides, do not break the fish. Fry the skin of crucian carp and add water, pour a little cooking wine, add dried chili peppers (do not add if you do not like), mushrooms. Bring to a boil over high heat, then reduce the heat to low and simmer. After 40 minutes, add tofu, salt and simmer for another 10 minutes. Sprinkle pepper (do not add), cilantro can be out of the pot.
Carp fish soup is generally between 1 ? hours to 2 hours, the key point is cold water in the pot, a one-time in place, do not add water halfway. After boiling over high heat, simmer over medium/low heat. The white soup will be ready when it comes out, and the amount of soup can depend on your needs. After my wife gave birth to a child, almost every day stew, absolute practical experience. Carp meat is delicate, nutritious, suitable for many people to eat. Life simmered crucian carp soup nutritional value is relatively high, but if you want to taste better, you must master the best time to simmer, usually after frying a good small fire simmering 20-30 minutes can be.
Carp fish soup should not be stewed for too long, generally 15-20 minutes is good, try to control in half an hour, so as not to affect the taste, reduce the nutritional value, the same, if you like to drink thick soup, you can also be stewed for a few minutes, according to personal taste, the specific situation, if the head of the carp is large, the same need to simmer for a while, but should not be more than 30 minutes is appropriate.