First of all, pick the fish:

It's OK if you want it to be palm-length! And it must be fresh, the color of the fish eyes should be bright and clear, the body of the fish should be slippery

Then is to clean the fish:

The gills of the fish, the fish belly, especially the small scales on top of the belly of the fish have to be removed and washed clean, as well as the black membrane inside the stomach, not every one has, if any, to be removed

You can see that in the fish gills under the fish to the end of the fish there is a line on both sides, and finally to use a knife to From the position under the gills cut down, fish tail and then cut a little you will see the fish body inside a line, with a hand to grab with a knife gently pat to pull it out, this line has a kind of fishy smell (after heating)

Started to the pot:

Fish soup well, do not use the oil on the OK! Pot of water, put the fish inside plus two slices of ginger, two sections of green onions began to cook, open the pot to a small fire, "a thousand rolls of bean curd ten thousand rolls of fish"! When the soup consumed 1/3 of the time to put a little milk (do not like can not put)

Prior to the pot:

prepared garlic foam and cilantro foam, you can choose to put into the pot or on the container that will be poured into the soup, according to their own tastes in the pot with salt and pepper, do not add monosodium glutamate (MSG), the fish is the world's most fresh,

Out of the pot:

What is it? While blowing, drink it all while it's still hot, it won't have that flavor when it's cold!

PS: This is different from the carp tofu, carp tofu is a dish, this is a nutritious soup, with it, basically do not have to eat, I lose weight when a month do not eat light fruit and once a week to drink a fish soup, (this time the fish basically did not have much taste)

Carp contains a comprehensive and high-quality proteins, the composition of the skin's elastic fibers can play a very good role in strengthening. Especially for stress, lack of sleep and other mental factors caused by early wrinkles, has a peculiar relief effect.

A, carp casserole:

Raw materials: river crucian carp 3, 200 grams of yucca slices, boxed tofu 2 boxes, 200 grams of fresh mushrooms. Seasonings: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of pickled red pepper, 15 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 3 grams of pepper, 20 grams of cooking wine.

Method of production:

(1) yucca slices cut into diamond-shaped, boxed tofu, divided into seven, fresh mushrooms into two, washed, loaded into the casserole to be used.

(2) ginger and garlic slices, green onions, pickled red pepper cut into "horse ears" shape.

(3) river crucian carp scales, gills and viscera, into the frying pan fried until golden brown out.

(4) frying pan on the fire, under the oil heating, put ginger and garlic slices, green onions, pickled red pepper, sautéed. Mixed with white soup, put the river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all the foam, pour into the pot, on the stage can be.

Second, bean carp

Features red color, tender meat, taste fresh, slightly sweet and sour.

Raw materials 2 live crucian carp or Mandarin fish 1 (weighing about 600 grams), 30 grams of garlic, 50 grams of green onion, ginger, soy sauce, sugar, vinegar 10 grams, 25 grams of wine, 15 grams of wet starch, 2 grams of fine salt, Pixi County Bean Sauce 40 grams of broth 300 grams of cooked vegetables 500 grams of oil (about 150 grams consumed)

Process

1, will be cleaned fish, in the The fish body on each side of two graver knife (depth close to the fish bone), smeared with shaoxing wine, fine salt slightly marinated.

2, frying pan on a high flame, the oil boiled to 70% hot, under the fish slightly fried. Pan left 75 grams of oil, put Danxian bean paste, ginger, garlic fried until the oil was red, put the fish, broth, moved to a small fire, and then add soy sauce, sugar, fine salt, the fish cooked, served on a plate.

3, the original pot on a high flame, thickened with wet starch, dripping vinegar, sprinkle green onions, poured on the fish is complete. Note: must use fresh crucian carp or Mandarin fish as raw materials. Cooking marinade should be thick, so that the fish stick well marinade and flavor.

Three, egg milk crucian carp soup

Soup raw materials: crucian carp, 5 pepper, 20 grams of egg milk, 10 grams of ginger, 10 grams of green onions, salt, chicken broth

production

1) crucian carp disemboweled, clean and ready to use.

②Place the crucian carp in 30% hot oil to remove the fishy flavor of crucian carp.

③Add appropriate amount of water and seasonings, and simmer for 40 minutes on low heat.

④Add a little custard when you start the pot, it can make the soup become white and thick with better taste.

Making P.S Egg milk powder can be bought at the grocery store. If you want to make it more convenient and nutritious, replacing the custard powder with milk is also a good choice.

Four, scallion and crucian carp preserved

[Ingredients] 1 crucian carp (about 400 grams).

[Seasoning] 5 grams each of yellow wine and soy sauce, 0.5 grams of salt, 7 grams of sugar, 0.1 grams of pepper, 1.5 grams of monosodium glutamate (MSG). 1 fennel, 1 gram each of sesame oil and ginger juice, 100 grams of green onion, 25 grams of soup, 500 grams of essential oil (25 grams of actual consumption).

[Operating Procedures]

1. the crucian carp washed and decapitated head and tail, batch into the upper and lower two valves, and then chopped into 5 cm square block, into the salt, ginger juice, wine marinade. Onion cut into long sections.

2 oil pan is hot, into the fish fried to the outside of the tender (need to re-fry) fish out.

3. pot to stay in the bottom of the oil, put the green onions sautéed, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper, soup boiled, the fish pieces immersed in the juice, drops of sesame oil, you can be discharged from the pot on the plate.

[Featured Reviews] The scallion aroma is rich and flavorful. Grilled crucian carp with scallions in the sauce is better in taste and texture than the whole fish.

[Essentials tips] need to re-fry, scallions should be stir-fried.

Five, black soybean casserole crucian carp soup

Materials: crucian carp 1, black soybean 2 two, eyebrow beans 2 two, peanuts 2 two, Chen Pi 1 piece

Carp - and the stomach to supplement the deficiency, remove dampness and water.

Cassia beans-contains protein, fat, carbohydrates, vitamin B1, niacin, etc. It can nourish the blood, nourish the deficiency, nourish and regulate the body

Meibou beans-contains protein, nourishes and relieves heat, induces diuresis, and reduces swelling.

Peanuts - rich in protein, fat, carbohydrates, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus, iron, etc., can cure malnutrition, weak spleen and stomach, nourishing and moisturizing.

Peel - can harmonize the medicinal properties of the stomach, ventilation and stomach, phlegm, cough, but also can drive away cold and stagnation.

Practice:

1, black beans, black-eyed peas, peanuts washed, pre-soaked overnight, remove the water spare.

2, crucian carp to remove dirt and scales and wash. Fruit peel soaked soft to remove the pith, standby.

3, pot filled with water, water roll into the crucian carp and other materials, in a slow fire can be boiled for 3 hours.

Tips: If possible, it is best not to add salt, because salt will make the water accumulation.