Milk White Fish Soup
1. First of all, we prepare a crucian carp, cut off the fins and tail, scrape the fish scales, remove the gills and teeth of the gills, rinse the blood.
2. Then cut some green onion and ginger, prepare the appropriate amount of cilantro section spare.
3. Stewed fish soup, no matter which species of fish, should be fried in advance: pot of boiling oil slippery pot, slippery pot after pouring out the hot oil, add cool oil, hot pot of cool oil can prevent sticking. Add sliced green onions and ginger, then dry the fish and add it to the pan; if there is water on the fish, it will break easily when frying. Fry on low heat all the way through, often shaking the pan, fry the fish on both sides into a golden brown and out of the pan, the fish contains less fat, frying until you can replenish some of the fat, the party stewed when emulsified into a milky white fish soup.
4. Put the fried crucian carp into the boiling casserole inside, with high heat stew, fully emulsified, so as to get milky fish soup.
5. Fish soup stewed to thick white after adding salt and pepper to adjust the bottom flavor, and then sprinkled with parsley, delicious that is complete.
A Fei has something to say:
No matter what kind of fish soup, want to thick white flavor, one is frying, supplement the fat; two is hot water under the pot of stew, to prevent the protein coagulation; three is the whole fire, so that the protein is fully integrated into the soup.
Well, this rich milky carp soup is stewed, as long as you master the above three points, you can also easily stew milk-like fish soup.