Carassius auratus is one of the common freshwater fish in China. The most fertile periods are February-April and August-1February, and the common practices are sauce burning and tofu soup stew. The answer to stewed fish soup doesn't mention crucian carp tofu soup, and anyone who loves this soup can't spare me. Carassius auratus soup has the functions of tonifying deficiency, eliminating sputum, stimulating appetite, benefiting qi and promoting lactation, and is a common supplement for the elderly and the weak patients and parturient. It is better to choose wild crucian carp for the stew fish. Fry the fish in oil until golden on both sides, add cooking wine and water, cook over high fire until the soup becomes milky white, then add tofu and stew over low fire. Stew until the soup is thick, add salt and stew for a few minutes, and add onion before taking out. Carassius auratus has many tiny thorns, and it is easy to get stuck in the throat when eating fish. Small crucian carp stew is more delicious than mature crucian carp stew. Some people only drink small crucian carp stew, and drinking soup without eating fish is also a solution to fish bones. It's really stuck by fishbone. The previous generation used balsamic vinegar and rice balls to remove fishbone, but they couldn't go to the hospital for emergency treatment. The indigenous method has disadvantages, so it is safer to be stuck by fishbone or hang it in the emergency department.
Channidae, one of the common freshwater fishes in China, is called raw fish, beautiful fish and grouper in other places. Carnivorous freshwater fish, with fierce nature and compact meat, can be used for raw eating, rinsing, braising and stewing soup. Black fish soup is a common tonic for postoperative recovery, because it is said that eating black fish is good for wound recovery. The main ingredients in soup are ham and black fungus, which are said to have the same effect, and the secondary ingredients are shallots, ginger, cooking wine, salt and pepper. When stewing soup, wash and cut into pieces, fry in a hot oil pan until golden brown, add water and ingredients, and simmer for about 45 minutes.
Bighead carp (Hypophthalmichthys nobilis), one of the common freshwater fish in China, is called silver carp and chub head fish in Jiangsu and Zhejiang provinces. The origin of the name of chubby fish is that the head of this fish is big, and it is mainly concentrated in the head of the fish. The chopped pepper fish head of Hunan cuisine is a must. Now it is more popular to use half chopped pepper and half pickled pepper for fish noodles, which is much richer than using chopped pepper alone. With the big head of bighead carp, the main ingredient of fish head soup is it. Generally, live fish stew soup is selected. As long as the bighead carp is not bad, the stewed soup is delicious and the fish is sweet.
There are two common ways to make fish head soup in Jiangsu and Zhejiang:
Daily practice: fry the fish head in a hot oil pan until the fish noodles are golden, add water and ingredients, and simmer for about 45 minutes. Common ingredients include vermicelli, tofu, oil gluten, skin, ham, bacon, scallops and bamboo shoots. I have eaten different versions in different places, and only three or four of them are put in one pot, not all of them. The secondary ingredients are shallots, ginger, lard, cooking wine, salt and pepper, and it depends on the preferences of each family.
The practice of Tianmu Lake: The silver carp in Tianmu Lake is the first choice for fish head soup in Jiangsu and Zhejiang, which is darker in color, bigger in size, less fishy and full of umami flavor than other cultured fish. Put the fish head into the pot, add water, vegetable oil, cooking wine, ginger slices, mushrooms and bamboo shoots, and stew for 45 minutes. Add pepper and a handful of coriander before serving. Because it looks very different from other fish head soups, I specially match the picture. Drinking fish head soup at Tianmu Lake is the kind of earthen casserole served on the table.