Crucian carp is the most delicious soup fish and the most suitable fish for soup. No other fish can make such delicious food. Many people like to drink crucian carp soup, but they can't make it well. Either the soup is not milky white, or the fish is too old to taste. Here, my uncle teaches you a few tricks to make a crucian carp soup with tender meat and fresh soup.

I just stewed crucian carp soup today, so I will write a graphic tutorial and share it with friends in need. Crucian carp soup is rich in nutrition, especially suitable for lactating friends.

Delicious milky thick soup → crucian carp soup?

Required materials: fresh crucian carp

Accessories: ginger, sesame oil and chopped green onion.

Production method:

1 First of all, we should wash the crucian carp and wash the blood and internal organs inside. Generally, fish sellers scrape the scales clean, but there are always omissions, so we should check them carefully when we go home to clean them. The black film in the belly of crucian carp must be cleaned up, and most of the stewed crucian carp soup has a fishy smell because of this black film.

2, after cleaning, you need to do preparatory work, take out some kitchen paper to completely dry the water on the surface of crucian carp, and dry it here, otherwise the hot oil will splash out when frying fish for a while, and dry the fish for later use.

3. Brush the oil with a small fire. Stir-fry the ginger slices a little first, and then slowly put the fish in with low heat. When fish comes into contact with hot oil, it will swell immediately. Let's fry it slowly, and when the bottom is almost formed, turn it over and fry it, so it won't be easy to break the skin.

4, the most critical step after the fish is fried, we need to pour boiling water. Boiling water is the key step to make the soup milky and thick. When the fire boils, turn to low heat and simmer 15 minutes. You can adjust the taste according to your own taste after cooking. I only add salt to taste, and some friends like to use white pepper. Finally, it is delicious with sesame oil.

The fish soup is milky and sticky, fresh and tender, and the fish is especially fresh and delicious. It is really nourishing and delicious.

Tips for crucian carp soup:

1, the dirty blood in the fish's stomach, the black film and mucus on the fish must be cleaned, which will affect the taste of this soup.

2. Before the crucian carp stew, be sure to fry the fish until the surface is golden yellow. The stewed fish soup is whiter and fresher.

3. In the process of cooking crucian carp soup, always keep the heat. The crucian carp soup cooked by fire is white and delicious.