The nutritional content of such delicacies as fish is really too full, I think we usually eat more or less fish, fish head soup and so on, right? Especially crucian carp soup this kind of delicious can be said to be how to eat are not tired of eating, nutrient content is also relatively rich.

In my hometown there is a habit, that is, the woman sits in the case of the sister must drink more crucian carp soup, after our living conditions are good, no matter when you can eat delicious crucian carp soup. However, after the love of this kind of specialties after the pursuit of perfect carp fish soup flavor taste, many people find their own home to do out of carp fish soup why can not have soup? Why do you always have a fishy odor when you make your own crucian carp soup? Today I will share with you the correct way to do carp soup: stew carp soup, remember not to put the water stew, grasp the three tips, stew carp soup more delicious.

The first step: the crucian carp fish belly cut open, the blood, fish viscera and fish abdominal cavity of the layer of black mucous membrane all clean up after the fish on the layer of mucus is also clean.

Reminder: guys to solve the crucian carp must be crucian carp on the back of the layer of mucus clean, because the crucian carp on the back of the layer of mucus fishy flavor is very heavy, if you do not clean up the words will make the crucian carp soup is very fishy.

The second step: crucian carp cleaned up and then sprinkled a small amount of salt on the fish, salt in the body of crucian carp after adding a small amount of Dongzhu and ginger slices, marinated for about ten minutes.

Reminder: this step is more for the carp to fishy, so that the carp body residual fishy smell are removed.

The third step: a piece of water tofu after cleaning cut into uniform size square look reserved.

The fourth step is to use kitchen paper to wipe the surface of the carp with water after the carp is marinated.

The fifth step: out of the pot to boil, add the right amount of vegetable oil to run a into the pot, and then put the crucian carp into the pot inside the frying until the surface of the golden brown after turning out the other side of the crucian carp on the other side of the frying until the golden brown after adding the right amount of boiling water, go red will be the water boiled.

Reminder: frying fish is the key to make carp soup color white, the guys must be crucian carp on both sides of the frying out of the golden brown after fishing up and reserved. Put the water must be added to the boiling water, add cold water, then crucian carp soup will have some fishy flavor, and crucian carp soup drink will not be particularly fresh.

Sixth step: go red will boil the water after cooking again for 5 minutes, then the general with the quilt is also involved in the pot, cover the lid and cook again for about 10 minutes after adding the right amount of salt and white pepper to adjust the flavor, turn off the fire, the crucian carp soup poured into a pot after adding a little green onion to garnish a little.

The above is about today to share with you the specific method of crucian carp soup.

Summary of the work experience:

1, the surface of the crucian carp this layer of mucous membrane must be cleaned up, or crucian carp soup will be very fishy.

2, before simmering soup should be fried crucian carp, so as to be able to make white and tender crucian carp soup.

3, stewed crucian carp soup must be added to the boiling water, to the whole process of going red, do not have to stew too long, otherwise crucian carp soup is not delicious.