The best practice of stewed carp soup is as follows ↓
Main ingredient: live carp a tail about 2 pounds, a piece of tofu, jujube 3.
Seasoning:salt, monosodium glutamate, chicken powder, coriander, pepper ten grains, cooking oil, cooking wine, green onion, ginger, jujube, water and so on.
Method of production:
Slaughter the live fish clean, chopped into fish pieces, and then add a little salt and cooking wine rubbed, out of mucus when washed with water, water standby.
Cut the tofu into cubes, cut the scallions into pieces, ginger slices, standby.
The pot on the fire heat, add cooking oil, add pepper, ginger, scallions fried incense, add the treatment of large carp block, a little frying pan side of the cooking a little wine, and then stir frying the other side of the fish fried to both sides of the golden brown when adding water.
Open the pot, the tofu and jujube into the large fire to boil the foam, change to medium-low heat with a lid and simmer for 20-30 minutes, put the right amount of salt, monosodium glutamate, chicken powder, parsley can be out of the pot.
Tips to remind everyone ↓
1, the fish must be live, buy now killed, go to the gills, the black membrane on both sides of the abdomen, cleaning feeling.
2. Fish chopped pieces with wine and salt rubbed evenly, out of the mucus in the clean is in order to completely remove the fishy and earthy flavor.
3. Large fire boil skimming foam, and then simmer over medium-low fire, it is best to add a lid, is in order to be able to fully dissolve the fish nutrition completely in the soup, so that the fish soup is more conducive to digestion and absorption.