Methods/steps

1. Scale the crucian carp and wash off the black skin on the abdomen. Black skin must be carefully washed. Black skin is harmful to the body, and the fish made will be very fishy. Marinate with wine for about 20 minutes.

2. Slice the onion, ginger and garlic.

3. Wipe the pot with ginger slices, put oil in the pot, add pepper, and fry on low fire to make it fragrant.

4. Add crucian carp and fry on low heat. Do not break the fish.

5. Fry until golden brown on both sides.

6. Then stir-fry the onion, ginger and garlic and cook the white wine.

7. Add enough hot water, add a little sugar and cook on low heat for about 20 minutes.

8. Season with salt and continue to cook for 5 minutes. Sprinkle a little pepper and add coriander segments to make it as white as milk.

A nutritious and delicious crucian carp soup with cow's milk-the making method of crucian carp soup

Matters needing attention

Scaled crucian carp, washed with black skin in abdomen. Black skin must be carefully washed. Black skin is harmful to health, and fish will be very fishy. Marinate with wine for about 20 minutes to remove the fishy smell.

Don't add water repeatedly during cooking, just add enough at one time.

Appearance characteristics

Like a small carp, black and fat (and a few are white), with a big belly and a ridge. The big one can weigh one or two Jin. Living in soft mud can nourish the stomach. In March and April, it has thick meat, many eggs and delicious taste. Crucian carp is the top grade of fish, living in freshwater waters such as ponds, lakes and rivers. Body length 15 ~ 20cm. It is streamlined (also called shuttle), with high body and flat side, curved front part, raised back contour and wide tail handle; The abdomen is round and has no muscle. The head is short and the kiss is dull. No need. The gill harrow is long and the gill filament is slender. The hypopharyngeal teeth are in a row and are flat. Large scale. The lateral line is slightly curved. The dorsal fin is long and the outer edge is flat. Gill rakes are slender, needle-shaped and closely arranged, and the number is 100 ~ 200. The dorsal fin and the gluteal fin have strong third spines and serrated trailing edges. The end of pectoral fin can reach the beginning of ventral fin. The caudal fin is deeply forked, the back is silvery gray with a slight yellow luster, the abdomen is silvery white with a slight yellow color, and each fin is grayish white. According to the different growing waters, the body color is also different.

The abdomen is light white and the back is dark gray. Natural enemies look down from the top of the water, because the black fish back is the same color as the mud at the bottom of the river, it is difficult to be found; If the natural enemies look up from under the water, it is difficult to find because the white fish belly is almost the same color as the sky; I often see in some articles that "the eastern sky is a fish-belly grey" in the early morning, which is the reason. It belongs to protective color.