De-fishy tendon (in order to make the fish soup does not appear fishy): in the fish head below the back of the fish across the back of the cut, and then near the tail of the fish also across the cut, you will see the cross-section on the dark red flesh of the fish are a small white spot, pinch the fingernails of that small white spot, leisurely and slowly will be white tendon tugging out can be.

Materials: 1 grass carp, salad oil, salt

Steps:

1, put a little oil in the pan, high heat, the fish into the frying a little, do not need to have a lot of cooking.

2, add warm water that doesn't cover the fish, and bring to a boil over high heat.

3, open the pot for a while will have milky white color appears, skim all the foam.

4, time is urgent to continue to cook with high heat, 10 minutes or so there will be a thick milky white, plenty of time on the medium-low heat stewing time a little longer, observe the soup thick can