The way to cook the thick and white crucian carp soup is as follows:

After frying the fish, add ginger slices, fry it a little, add boiling water, and cook it over high heat. If the fish is fried in a pan, then transfer it to a wok or stew pot and add boiling water.

First, simmer, then lower the heat. There is no need to cover it. After boiling for 1 minutes, add tofu pieces, or add poached eggs or shredded white radish, which are all good ingredients to enhance freshness and fragrance.

add ingredients and cook for 1 minutes. if you don't want to add anything, add water and simmer for 2 minutes.

Skills of cooking crucian carp soup:

First, when handling crucian carp, we should not only look at whether the scales are clean, but also look at gills, internal organs, black film and fish blood. These are the key points, and removing them will remove more than half of the fishy smell. Also, it is not recommended to add cooking wine to the crucian carp. Besides, after the crucian carp is cleaned, add onion and Jiang Shui to marinate for a while, and it is good to add ginger to the fish soup. If cooking wine is added, the taste of the soup will become worse.

Second, the crucian carp soup can't be boiled directly, but should be fried first. Frying fish can not only ensure the integrity of the fish, but also remove the fishy smell, increase the flavor and make the fish soup more white, so this step of frying fish is absolutely indispensable.

Third, when cooking crucian carp soup, add boiling water. Adding boiling water after frying crucian carp will make crucian carp soup white and increase appetite.

Fourth, when cooking crucian carp soup, you don't need to put so many seasonings. Use ginger, onion and onion Jiang Shui when pickling. Only use ginger when cooking fish soup, and only add some salt after cooking. People who like pepper flavor can add some pepper, and that's all. Don't use anise, anise and spiced powder, otherwise it will be counterproductive.