How to Make Fish in Soup

Ingredients ?

1 carp

2 green onions

3 slices of ginger

2 tablespoons of cooking wine

Salt

Practice ?

With whiskers is carp, the stall owner to pack a good carp back to wash, fish inside the blood must be washed, otherwise it is easy to fishy

Frying with a slice of fresh ginger before wiping the pan, frying time is not sticky

Kitchen paper towels will be the fish body of the water to absorb dry and then dry for a while, there is no kitchen paper towels on the pat a little dry cornstarch or dry flour can also be, there is water under the pot is easy to splash oil, the fish body Cut a few slits diagonally, hot pan and cool oil fish pan frying to golden brown on both sides

frying after a little bit did not stick to the pan

frying fish in a saucepan, put onions and ginger

pour boiling water (must be boiling water), than the picture of the water and then a little bit more than the fish, add two spoons of wine

first in the medium-high heat for ten minutes, and then in the medium-low heat for 15 minutes, when almost cooked, can be added to some of the white mushrooms and tofu. white seafood mushrooms and tofu, and throw in a few random greens, not even need to stir fry the vegetables?

Simmering well after the sheng to cover the bowl put some cilantro, white pepper and a little salt, I mostly only put a little salt, super fresh! If you don't boil the fish soup for more than half an hour, the fish won't be firewood, and you can pour some soy sauce over it and eat it directly.

Tips

1. frying fish, fish into the pot first do not move, and so frying on the ga (general fins will stand up), and then move to turn the side, after turning over the side is still the first not move

2. if the above method is still sticky, then fry the fish before the oil to put a spoonful of salt

3. used to simmer the soup and steaming of the fish must be fresh, after the gutting of the abdomen of the black membrane and bruises, the head and the head, and the head, the head and the head, the head, the head, the head, the head, the head, the head, the head, the head, the head, the head, the head, the head, the head, the head, the head, the head. The black membrane and blood, gills and blood in the head should be cleaned up, otherwise it will be fishy da

4. When cooking fish, the lid of the soup pot should not be too tight, staggered gap

5. The amount of soup can be adjusted in the production of the middle of the day, you feel that the soup can be simmered more than after the fish sheng out of the open fire to collect a little, feel that the soup is less than the middle of the day you can then add boiled water, flexible mastery of the