2
2, alteration of the knife: put the cleaned up carp with a knife cut into small pieces, not too small, it is best to separate all parts, a fast knife is a prerequisite;
3
3, preparation: prepare a few star anise, and then cut on a few green onions, there is a little ginger, and seaweed (dry on the line), put on the counter standby. Then prepare sesame oil, monosodium glutamate, salt;
4
4, the pot: frying pan on the fire, burn to almost smoke, add vegetable oil, immediately put the fish into the pot. Hot pan and cold oil will not stick to the pan. Then put the pot into the appropriate cold water, not cold water, just cool water, to add enough at once, halfway can not add water, and then change the good knife fish into the pot, point on the fire heating, fire it is not too big, not too small, too big it is the opening of the pot early, the fish is not cooked it, the fire is too small it is the fish is cooked slowly, the amount of fire on the moderate. Do not cover the lid, to facilitate the fishy evaporation;
5
5, to foam: to be in the pot of cold water when open, will be in the people from the pot floated out of some white foam, these things can not be, or else made out of the soup a taste is not good, and then one of these bubbles do not have the nutrients, but also affects the color of the soup, these bubbles stay in the soup will let the fish soup blackened, the normal color of the soup made out of the white. The normal color of the soup is white. With a small shovel to the foam from the surface of the soup don't come out on the line, be sure to remove the clean, some masters in large hotels in order to quickly out of the pot to the pot to put some of the coconut milk or color agent and so on, that soup is also milky white milky white, but nutritionally can be far worse;
6
6, put the material: and then adjusted to a small fire, put the prepared scallion and ginger into the soup, and then the anise! also put in, and then add the appropriate salt, the amount, according to their own tastes to determine, but here 163 to account for the fish is good, the soup is a little salty, if the soup is good, then the fish will be a little light, always according to their own taste on the line, we all know that the variability of Chinese food is too large, unlike Western food like what are rationed drops, and finally buttoned up the lid of the pot, stewed on a four or five minutes line can be. Do not be too long, or the fish will be stewed, scattered is not good, and a long time will destroy the nutrition of the fish;
7
7, out of the pot: and so almost, you can turn off the fire, open the lid you will smell a fresh fish flavor, but do not rush out of the pot, you have to put the seaweed, and then a small spatula into a into the spatula, into the spatula, pay attention to the side of the pot must be from the pot to go down, not from the middle of the spatula, or it will put the fish in the middle of the spatula. The center of the spatula, or it will be stewed fish to get loose. And then add some small amount of monosodium glutamate (MSG), you can not put, put MSG is mainly to enhance the fresh flavor of the fish soup, but should not be put more, because MSG must be extracted from the chemical raw material liquid ammonia, often eat and eat unhealthy, as long as a small amount of a little bit of on the line, mainly to enhance the taste;
8
8, into the drum
: with a one-foot soup drum can be First, the fish and then the fish soup, and then in the soup on the surface of a little bit of sesame oil, which can improve the aroma of the soup.
END
Precautions (clever fish smell)
1
1, will be scaled and disemboweled fish wash, put into a basin and pour some wine, you can remove the fish smell, and can make the fish taste delicious.
2
2, fresh fish cut open and washed, soaked in milk for a while can be deodorized, but also to increase the fresh flavor.
3
3, after eating fish, mouth flavor, chew on three or five slices of tea, immediately fresh breath.