Fresh thick fish soup carp soup
The following picture so wipe the pan, frying fish when not sticky Oh, and know how to distinguish between carp and carp? It is to see if there are whiskers on the head of the fish. In addition to carp, other fish can be simmered in this way to do completely OK
Water and the amount of ingredients can be adjusted according to their own taste. I'm about two pounds of fish before gutting, and I put in almost two liters of water
According to the quality and type of your fish, increase or decrease the cooking time. Want to eat a complete fish more than ten minutes on the line, want to drink a thick soup moderate add time
With ?
Carp 1
Scallion two
Ginger three
Wine 2 spoons (about 15g)
Salt a little
Fresh thick fish soup carp soup (carp soup) practice ?
With whiskers is carp, the stall owner to pack the carp back to wash, fish inside the blood must be washed, otherwise easy to fishy
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Frying with a piece of fresh ginger before wiping the pan, frying time is not sticky
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Kitchen paper towels will be the fish body of the water to absorb the dry drying for a while, there is no kitchen paper on the shoot some dry starch or flour, there is water in the pan splash oil, fish body diagonal cut a few knives, hot pan cool oil fish in the pan frying into two sides of golden brown. Feel the whole fish is not good to fry, cut into three sections can also be
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frying after a little bit did not stick to the pan
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frying the fish in a saucepan, put onion and ginger
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pour boiling water (must be boiling water), more than the water on the picture, did not exceed the fish, add two small spoons of cooking wine. fish, add two small spoons of cooking wine
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First medium-high heat for ten minutes, and then medium heat for 15 minutes, you can increase or decrease the time, ten minutes or so the meat will be cooked, long time soup will be more thick, a few minutes before the pot can be added to some white seafood mushrooms and tofu, and then feel free to throw in a few vegetables, even the vegetables do not need to be fried?
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Cooked and served in a covered bowl with a little cilantro, white pepper and a little salt, I mostly just put a little salt, super fresh! Fish out and pour some soy sauce on it and eat it straight away?
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This is a frozen sea bass, frozen fish is not as white and thick as fresh fish soup, plus two fried eggs cooked together with a good flavor is also very white, perfect!
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Tips
1. frying fish, fish to the pan first do not move, and so frying on the ga (general fins will stand up), and then move to turn over, after turning over the side is still the first to move
2. if the above method is still sticky, then fry the fish before the oil to sprinkle a spoonful of salt
3. used to make soup and steamed Fish must be fresh, after gutting the black membrane and blood in the abdomen, head in the gills and blood stasis should be cleaned up, otherwise it will be fishy
4. The amount of soup in the production of the middle of the process can be adjusted, think soup can be simmered more than the fish out of the open fire to collect a little bit, think soup less than the middle of the process can be added to the boiler again, flexible mastery
5. If it is the kind of fish that is very difficult to cook or smaller only, did not cook for a long time, meat If it is the kind of fish that is very difficult to cook or smaller, not cooked for long, the meat is scattered, you can poke the fish into small pieces of more water to cook for a while, after cooking with a fine mesh filtering soybean milk funnel, filtered out the fish soup, so that it can be more thicker and whiter, after all, soup is not the main meat to eat