First of all, after the crucian carp is washed and peeled, you should cut several holes in the fish with a knife. This is not for the taste, but for the "taste", so that the nutrition and delicacy in the fish can be well integrated into the soup when it is stewed. No matter how big the crucian carp is, you have to change the body twice. This step is necessary.
Secondly, some people think that since fish soup is stewed, it should be stewed in water. It is such a practice that the nutrition in the fish will not be stimulated and will not be integrated into the soup. Therefore, one step must be taken before stewing-frying fish without using too much oil. When the oil is heated, put the fish in and fry it. When the surface is ripe, turn it over and fry the other side.
Then, you can pour boiling water to stew. In fact, both boiled water and cold water can be used, but the effect of boiling water will be better, and the white soup will be thicker and more fragrant when stewed. When boiling water is poured in, you can already see that the water has turned a little white.
Next, add onion slices, ginger slices and garlic slices to enhance fragrance and remove fishy smell, then cover the pot and stew for 25 minutes. If it is cold water, stew for 5- 10 minutes.
After the fish has been stewed for a long time, you can also add some fresh tofu, cut into pieces, put it in, boil it on high fire and stew it on low fire for 2-3 minutes, so that the stewed fish soup has a good calcium supplement effect! But remember that after tofu is put in, don't stew it for too long, otherwise the taste of tofu will not be tender and smooth.
When cooking, you only need to add salt to taste, then put it in a soup bowl, sprinkle a little coriander and a little sesame oil, and a bowl of thick and delicious crucian bean curd soup will be ready. Take a sip, it will be delicious and warm all over. Besides tofu, fish tastes good. But it is not recommended for children to eat crucian carp meat here, because