Stewed carp usually takes 25 minutes or less, and naturally the decision is based on the chosen level of doneness and the specific size of its carp.

In most cases, the fire is boiled and then switched to simmering, or kept at a low simmer, according to their own taste and preferences. In this kind of situation, do out of the carp delicious and delicious, but also can replenish the body's required nutrients.

In addition, the stewed carp as much as possible do not have to add too much hot pot side dishes or seasonings, so that you can release the carp's own fresh aroma, the beginning of the taste of the ingredients can stimulate the palate, giving people a kind of enjoyment. And, in winter, drink a bowl of stewed carp, eat a few pieces of fish, not only can have the role of nourishment and health, and can also get rid of the cold.

Stewed carp soup deodorization tips

1, carp in the cleanup should pay attention to, should be removed from the black membrane in the fish abdomen, because this is the main source of its fishy. Also, remember not to break the bile.?

2, carp cleaned, you should add an appropriate amount of cooking wine, ginger, salt, soy sauce marinade for half an hour, which also helps to de-fish.?

3, carp in the stew before, should be fried in oil until both sides of the golden brown in the stew, which can make the soup whiter, but also de-fish.

4, stewed carp is the key to reasonable remove the fishy flavor, otherwise stewed out of the fish head soup is all fishy, not conducive to the taste of the whole dish. You can use rice wine, and other spices and anise to carry out marinade, and then have enough to remove the fishy practical effect. Many people to the cooking of the use of immediate stew, or is sliced and stewed in the same way, it is not easy to have an impact on the flavor, according to their own taste decisions.