Instructions: green onion, ginger, seaweed

Seasoning: sesame oil, monosodium glutamate, salt, star anise

Carp soup practice:

1, selection of materials: first of all, take a carp, about a catty or so on almost, and then go to the scales, be sure to remove the clean, or eat up is not good, and then remove the fish's innards and gill filaments clean, the most important thing is to remove the fish on both sides of the fishy line. The most important thing is to remove the two sides of the fishy line, with water and then wash one side, put aside on the standby is almost;

2, change the knife: to clean up the carp with a knife cut into small pieces, not too small, it is best to separate the various parts, a fast knife is a prerequisite;

3, the preparation of materials: prepare a few star anise, and then cut on a few green onion, and a little bit of ginger, and the seaweed (dry) On the line), put on the counter standby. Then prepare the sesame oil, monosodium glutamate, salt;

4, the pot: frying pan on the fire, burn to almost smoke, add vegetable oil, immediately put the fish into the pan. Hot pan and cool oil will not stick to the pan. Detailed steps are: put the pot into the appropriate cold water, not cold water, just cool water, to add enough, halfway can not add water, and then change the knife fish into the pot, point on the fire heating, fire it is not too big, not too small, too big it is the opening of the pot early, the fish is not cooked it, the fire is too small it is the fish is cooked slowly, the fire amount of moderate on the line. Do not cover the lid, to facilitate the fishy evaporation;

5, to foam: to stay in the pot of cold water when open, will be in the pot from the people floated some white foam, these things are not to be, or else do out of the soup a taste is not good, and then one of these bubbles do not have the nutrients, but also affects the color of the soup, these bubbles stay in the soup will let the fish soup black, the normal color of the soup out of it is white. With a small shovel to foam from the surface of the soup on the line, be sure to remove the clean, in the big hotel some masters in order to quickly out of the pot to the pot to put some coconut milk or color agent and so on, that soup is also milky white milky white, but nutritionally can be far from it;

6, put material: and then adjusted to a small fire, the ready onion and ginger into the soup, and then the anise is also put into it, and then add the appropriate amount of salt, this amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, the amount of salt, and then the amount of salt, the amount of salt, the amount of salt, the amount of salt, and then the amount of salt. Appropriate salt, the amount, according to their own tastes to determine, but here to account for the fish is good, soup is a little salty, if the soup is good, then the fish will be a little light, always according to their own taste on the line, we all know that the variability of Chinese food is too large, unlike Western food like what are rationed drops, and finally buttoned up the lid of the pot, stewed on a four or five minutes line can be. Do not be too long, or the fish will be stewed rotten, scattered is not good, and a long time will destroy the nutrition of the fish;

7, out of the pot: and so almost, you can turn off the fire, open the lid you will smell a fresh fish flavor, but do not rush out of the pot, you want to put the seaweed, and then a small shovel into a into the shovel, into the shovel, pay attention to the side of the pot must be from the pot to go down, not from the middle of the shovel, or the stewed fish, or the fish will be a good, but the fish will be a good, but the fish is not good. It will break up the stewed fish. And then add some small amount of monosodium glutamate (MSG), you can not put, put MSG is mainly to enhance the fresh flavor of the fish soup, but should not be put more, because MSG is after all extracted from the chemical raw material liquid ammonia, often eat and eat unhealthy, as long as a small amount of a little bit of on the line, mainly to enhance the flavor;

8, into the drum: with a one-foot drum on the drum can be, the first to sheng the fish and then sheng the fish soup, and then the surface of the soup to sprinkle a little incense on the surface of the soup, and then the fish soup. The surface of the soup is drizzled with a little sesame oil, which can improve the aroma of the soup.

Warm tips:

1, do the fish soup fish is best to boil oil, let the fish in the boiling oil to fry a little to the yellowish when the soup is good, so that out of the soup will be as white as milk.

2, near the gills meat thickest place each cut a knife, you will see each have a white tendon, it will be drawn out, most of the carp in the wake of flavor, are concentrated in the two tendons.

Eat healthy:

1, carp protein is not only high, but also good quality, human digestion and absorption rate of up to 96%, and can supply the body with essential amino acids, minerals, vitamins, vitamin A and vitamin D; per 100g of meat containing protein 17.6g, fat 4.1g, calcium 50mg, phosphorus 204mg and a variety of vitamins.

2, carp fat is mostly unsaturated fatty acids, can be very good to reduce cholesterol, can prevent and control arteriosclerosis, coronary heart disease, therefore, eat more fish can be healthy and long life.

Gourmet taboos:

1, carp and salted vegetables are compatible: can cause digestive tract cancer.

2, carp and pig liver are incompatible: the same food will affect digestion.

3, carp and licorice are incompatible: the same food will be poisoned.

4, carp and pumpkin are incompatible: the same food will be poisoned.