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Do you want to scale the white crucian carp soup?
Speaking of fish soup, many people love to stew crucian carp soup. The soup is white and fragrant, and they want to drink a second bowl after drinking one bowl. Fish soup is not only delicious, but also nutritious. Whether in winter or summer, always stew and drink, especially when there are old people and children at home.

However, some people say that the crucian carp soup they stew is not as good as that in the restaurant. The soup is not white and tastes heavy. Children don't like it, and it is not often cooked at home. How to do this? In fact, crucian carp soup is very simple. As long as you find the right method, you can stew it easily. You don't have to go to the restaurant at all. You can drink thick white fish soup at home, which is delicious and makes children fondle it.

In fact, many people made mistakes in the first step. Stewed crucian carp soup is the most taboo. Learn from the chef to do this. Fish soup is thick and white. My uncle is a restaurant chef. Since I learned the chef's method, I prefer to drink crucian carp soup, and children like it very much, at least once a week, unlike once in a while before, I don't even want to drink it myself, so let's see the correct method. Do it and make sure the fish soup is delicious.

Braised crucian carp soup

Prepare ingredients: crucian carp, ginger, onion, pepper, cooking wine, salt and pepper.

Prepare fresh crucian carp. If you want to stew delicious fish soup, you must use freshly slaughtered crucian carp. If it's stale or frozen, it's best not to stew fish soup again. No matter how you stew it, it tastes bad.

Clean the belly of crucian carp, scale it, rinse it, put it in a clean basin, put some shredded ginger, shredded onion, cooking wine and a little salt on the body and belly of crucian carp, and marinate it for more than ten minutes.

Pickled crucian carp will not smell fishy. Don't make mistakes in the first step, which is easily overlooked by many people.

Then heat the pan, put the crucian carp into the pan by cooling the oil in the hot pan, and fry it slowly with low fire, but pay attention to wipe off the water on the fish before cooking, and be careful about frying the pan until it can be turned over.

Fry the other side, the step of frying fish must not be omitted. This is the key to thickening and whitening the soup. It's wrong to stew directly!

After frying both sides, add ginger and pepper, and then add appropriate amount of boiling water or cold water, but boiling water is easier to stew thick white than cold water.

Bring the fire to a boil, and then add some pure milk. This is a trick to stew fish soup, which will make the soup look tender and whiter. You can try.

Finally, stew fish soup for seven or eight minutes. When the fire is about to turn off, add a little salt and pepper to taste, so that a pot of thick white fish soup is ready, and then sprinkle with a little chopped green onion or coriander powder to decorate. It is delicious.

If you like tofu, you can also add a few pieces of tofu and crucian carp to stew together, which is a perfect match. The soup is thicker and the nutrition is doubled.

If you want to stew crucian carp soup, you need to do this, and then summarize it for everyone:

When stewing crucian carp soup, the most taboo is to stew it directly in the pot. After the crucian carp is treated, it is pickled for a period of time to remove the fishy smell, and then fried in a pot, so that it can be stewed with boiling water.

This stewed crucian carp soup is so delicious that you don't have to go to a restaurant to buy it anymore. It's cheaper and more affordable to make it yourself, and the taste and taste are not bad at all. Have you learned? If you learn how to cook a pot, you can be a cook at home.