The practice of crucian carp soup
Ingredients: one crucian carp, appropriate amount of onion, appropriate amount of ginger, appropriate amount of salt, and appropriate amount of cooking wine (added according to your own taste).
1. Wash the crucian carp first and scrape off the scales for later use.
2. Then wash the onion and ginger, cut the onion into sections, and cut the ginger into pieces for later use.
3, the pot is hot, add the right amount of oil, add squid, onion, ginger, cooking wine, and fry until golden on both sides.
4. Add boiling water to the fire. After cooking for five minutes, add appropriate amount of salt, and then continue to cook for fifteen minutes on low heat. If crucian carp soup is milky and fragrant, frying in oil is very important. You must fry it until both sides are golden yellow. When adding water, it must be boiling water. Water must be added once, not twice in the middle.
5, add chopped green onion, (crucian carp soup itself is very delicious, it is not recommended to add chicken essence monosodium glutamate).