Method 1: First go to the market to buy a crucian carp, bleed and scale, and cut a knife under your stomach. Take out the internal organs and scrape off the black membrane and teeth in the middle of the fishbone. These two things are very tricky. Cut a few knives from the fish, and then clean it for use. Soak tofu in clear water for five minutes, pick it up and cut it into eight pieces. Pay attention to tofu and buy tender tofu. Wash coriander and onion and cut into sections for later use.
Method 2: Then remove the oil from the pot, pour in 6 grams of peanut oil, heat the oil to 60%, cut the crucian carp for one minute, and fry the other side for the same time. Similarly, add ginger slices to stir fry, which can remove the fishy smell of fish with ginger to the maximum extent, while maintaining the umami flavor of the soup. Add half of mountain spring water, be careful not to add enough at once. Whether a bowl of soup is white or not depends on this process. Pour in tofu, cover and cook for two minutes.
Method 3: Finally, the whole seasoning process is almost over. Add salt, chicken powder 5g, pepper 4g and sugar monosodium glutamate 5g to make the soup more fresh, sweet and delicious. Then add coriander and chopped green onion and pour into the bowl for 30 seconds, and the white and tender crucian carp soup is finished.
Summarize! ?
Carassius auratus should remove the black film and teeth, fry the fish into golden brown, buy tender tofu when buying tofu, and use mountain spring water for water.