Prepare a good fresh crucian carp, now killed as well, the gills, guts, scales, black membrane are removed, these are the source of fishy flavor, especially the black membrane do not forget, if this thing is not removed, it will affect the fish soup. There is also the blood attached to the bone should also be clean.

Give the crucian carp a few cuts on both sides, put it into a large bowl, another bowl into the cut shredded ginger, shredded green onion, water, scratch and knead for a few minutes, the water into a rich onion and ginger water and then poured into the crucian carp on.

And then use your hands to rub repeatedly, crucian carp surface and belly are not spared, deal with it and marinate for ten minutes.

After the time is up, the crucian carp is taken out and drained of water, and then wiped with kitchen paper towels to keep the surface dry next easier to handle.

The pan is hot, add oil, shake a few times to moisten the pan, fifty percent of the heat, reduce the heat, put the crucian carp in, do not push, fried into a golden cut can be freely sliding when the flip, and then will be the other side of the frying also good.

Fish frying well into the ginger, a little frying pour boiling water, adjust the heat to simmer, if the fish is frying in the pan, then turn into the frying pan or crock pot and then add boiling water.

First high heat, boil and then adjust the heat, do not need to cover the lid, simmer for ten minutes after adding tofu block, you can also add eggs or shredded white radish, are good ingredients to increase freshness and flavor.

After adding the ingredients and then simmer for ten minutes, if you don't want to add anything, then add water and simmer for twenty minutes.

Time to add salt seasoning, you can also put some pepper, and finally add chopped green onion or parsley, so carp soup is simmering, looks thick and white, drink fresh flavor, a little fishy.

Carp fish soup has a clear heat and detoxification, beneficial to the spleen and other functions, especially the spleen and stomach is not very good people to eat more. Another reminder, when you drink carp soup, you can not only drink the soup, but also eat the fish meat, so that you can take in enough nutrition, more beneficial to the body, do not do it wrong.

Simmering crucian carp soup, remember the four tips:

One, when dealing with crucian carp, you can not just look at the fish scales have not got clean, but also look at the gills, viscera, black membrane, fish blood, which are the key to removing the clean will also remove a large portion of the fishy flavor. There is also to fishy crucian carp, it is not recommended to add wine to the soup, and in the crucian carp cleaning plus onion and ginger water marinade for a while, the fish soup with ginger is good, if you add wine will make the taste of the soup worse.

Second, simmering carp soup can not be directly under the pot to simmer, to first fry a frying, frying fish not only to ensure the integrity of the fish, a long time stewing will not be scattered, and frying fish can be removed from the fishy flavor to increase the flavor, but also to make the fish soup more white, so frying the fish this step is indispensable.

Three, simmering carp soup, to add boiling water simmering, carp after frying with boiling water, will make the carp soup become very white, increase appetite.

Four, when simmering crucian carp soup, do not need to put so much seasoning, marinate with a little ginger, scallion, onion and ginger water, simmering fish soup with only ginger, simmering only add a little salt, like pepper flavor can add some pepper, that's all, like anise, star anise, five spice powder, these should not be used, otherwise it will be counterproductive.