The authentic practice of crucian carp soup is as follows:

Tools/materials: crucian carp 2, salt 2 tablespoons, 1 piece of ginger, 50 grams of vegetable oil, 10 peppercorns, 1 piece of Chinese cooking ingredients, a little chopped green onion.

1, the crucian carp to remove the fish scales gills after the viscera discarded, cleaned, drained water to be used.

2, the bottom of the pot put some more vegetable oil, more than fried vegetables to some can. Add peppercorns and spices in a small fire for about 3 minutes, burst out the flavor of peppercorns and spices, peppercorns and spices will be fished out and thrown away, leaving only the bottom of the oil.

3. Put the drained carp into a hot frying pan and fry over low heat for 3 to 5 minutes, turning it over and frying the other side after one side is done.

4, fish frying after the fish out of another pot, frying fish oil discarded, the fish into the pot, add boiling water and ginger, high heat after boiling continue to high heat for 5 ~ 8 minutes, turn to low heat can be boiled for 40 minutes after.

5, boiling carp soup, pot cover at the beginning of the fire when the best half-open state, 40 minutes to turn the fire can be completely covered after the lid, to the soup will not come out as appropriate, out of the pot 10 minutes before the addition of 2 tablespoons of salt, a little chopped green onion can be.