Carp is a relatively common fish food, it's a variety of practices, delicious flavor, rich in nutrients, moderate consumption of certain benefits to the body, many people will often stew crucian carp soup to drink, especially postpartum mothers. So stewed carp soup to put inside the pot to fry? Here let us look at it!

Why stewed crucian carp should be fried in advance

Stewed crucian carp soup is generally to be put inside the pot to fry.

Relative to other meats, fish meat fishy flavor is a little heavier, we use the oil to fry the fish first, so that the fishy flavor is removed, while the fish in the oil after frying the flavor is stronger. And stewed meat will also be more firm, eat up the texture is more great and more delicious.

In fact, there are many ways to make crucian carp soup, and the common ingredients are tofu, yam, jujube, scallions, eggs and so on. Many friends stew crucian carp soup, directly into the pot, resulting in fish soup is not thick and earthy flavor and heavy.

What is the point of stewing crucian carp

First of all, choose fresh crucian carp, the head does not have to be too big, medium on the line, inside and outside of the wash with kitchen paper to absorb the surface water, so that frying the fish will not break the skin. It's also a key step in removing the fish.

Secondly, when frying the fish, be sure to fry through both sides, the fish head and tail should be fried to, so that the fishy can be thorough, simmering fish soup can be as white as milk.

Third, cool water into the fried fish, add scallions and ginger, high heat to boil, medium heat to simmer for about 20 minutes, so that the simmering fish soup soup white taste fresh, no fishy flavor.

What to pay attention to stewed carp

Fish soup want to do more fresh:

First of all, the fish should be fresh, there is no special requirements for fish, just fresh.

Secondly, slaughter and bloodletting thoroughly, gills abdominal black membrane to be dealt with, to avoid fishy flavor.

Lastly, it should be fried, because this will make the fresh flavor of the fish more thoroughly released.

If you are not squeamish, you can add some large oil or fatty meat slices when frying, the combination of meat oil and fish will make the soup more thick white and smooth.

Want to get creamy fish soup, add boiling water, and always boil and stew over high heat, so that the soup color is milky, smooth and thick taste, very fresh.

About the seasoning, just a little wine, ginger, scallions to fishy can, and then add other ingredients will grab flavor.