The rich white, flavorful and nutritious crucian carp soup is here again. Here, once again, to emphasize the points of good milky white carp soup, one, the fish should be fried through. Second, to boil water to cook. Three, do not put cooking wine. Some people may question the two or three points, you read it right, that is, with boiling water cooking fish, do not put wine afraid of fishy, then the fish to deal with, and can put a few more slices of ginger, so that I guarantee that there is no fishy flavor.

Carp meat is delicate, high nutritional value contains protein, with mushrooms and tofu, soup thick, flavorful, practice is also simple

Information: carp 1, tofu 1 block, mushroom 5, ginger 1 small piece, onion 4

Practice Steps

1. Carp scales and gills gills black membrane cleaned in the fish body cut a few cuts, soak good dried mushrooms cut small pieces. The dried mushrooms cut into small pieces, tofu cut into pieces, ginger slices, green onion minced spare

2. the fish marinated, add the right amount of cooking wine, salt evenly coated all over the body, in the belly of the fish stuffed with a few slices of ginger marinade for 10 minutes

3. pan pouring oil, the oil temperature burned to 5 into the heat, down into the crucian carp (with a kitchen paper towel to wipe a test, to avoid spattering of oil), turn to medium heat one side of the pan-fried to golden brown turn the other side of the pan-fried, put the Pan-fried fish to one side, under the ginger stir incense

4. Pour boiling water did not exceed the fish (be sure to use boiling water to cook fish, so that the fish soup milky white), add a spoonful of cooking wine, onion knots boil on high heat, under the mushrooms turn to medium heat, cover and cook for 10 minutes

5. Pour into the tofu to turn to low heat, cover and cook for 20 minutes, add a tablespoon of salt and a little pepper, sprinkle the Onion off the fire out of the pot

6. a delicious mushroom tofu crucian carp soup is ready, soup thick, flavorful and delicious

Slowly simmered fish is not recommended to change the knife, the whole fish into the, otherwise it is easy to simmering scattered, do not flip the fish in the simmering, otherwise the meat will fall, then pour out of the pot when it is not a complete fish. If you are afraid of the flavor is too light can be appropriate to add seasoning, do not recommend adding MSG. Fish soup is already very fresh

Tips

1. Boiling water once added enough, do not add water in the middle

2. Fish must be fried, the flavor is more fragrant