Clean stewed carp soup ingredients: green onion, ginger, seaweed

Clean stewed carp soup seasoning: sesame oil, monosodium glutamate, salt, star anise

Steps/methods

>01 Selection of materials: first of all, take a carp, about a catty or so on about the same, and then go to the scales, be sure to remove the clean, or eat! up is not good, and then remove the fish viscera and gills filaments clean, the most important thing is to remove the fishy line on both sides, with water and then wash one side, put aside to standby is almost;

>02 change knife: clean up the carp with a knife cut into small pieces, and not too small, it is best to separate the various parts of the body, a fast knife is a prerequisite;

>03 preparation materials: Prepare a few star anise, and then cut a little onion, and a little ginger, and seaweed (dry on the line), put on the counter standby. Then prepare sesame oil, monosodium glutamate, salt;

>04 down the pot: frying pan on the fire, burn to almost smoke, add vegetable oil, immediately put the fish into the pot. Hot pan and cold oil will not stick to the pan. Then put the pot into the appropriate cold water, not cold water, just cool water, to add enough at once, halfway can not add water, and then change the knife of the fish into the pot, point on the fire heating, fire it is not too big, not too small, too big it is open the pot early, the fish has not been cooked it, the fire is too small it is the fish is cooked slowly, the amount of fire on the moderate. Do not cover the lid, to facilitate the fishy evaporation;

>05 to foam: to be in the pot of cold water when open, will be in the pot from the people floated out of some white foam, these things can not be wanted, 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 the 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 hotels in some masters in order to quickly out of the pot to the pot to put some of the coconut milk or color agent and so on, that soup is also milky white milky white, but nutritionally can be far away;

>06 put material: and then adjusted to a small fire, put the ready onion and ginger into the soup, and then put the anise in it! Then add the appropriate salt, the amount, according to their own tastes to determine, but here 163 to account for the fish is good, the soup is salty a little bit, if the soup is good, then the fish will be a little bit lighter, always according to their own taste on the line, we all know that the variability of Chinese food is too large, unlike Western food, what are rationed drops, and finally buttoned up the lid of the pot, stewed on a four or five minutes on the 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;

>07 out of the pot: and so on 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 have to put the seaweed, and then a small spatula into a into the spatula into the spatula, pay attention to the side of the pot must be from the pot down, do not shovel from the middle of the next! If you don't, the fish will be scattered. And then add some small amount of monosodium glutamate (MSG), you can not put, put MSG is mainly to enhance the fresh flavor of 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 more than healthy, as long as a small amount of a little bit of on the line, mainly to enhance the flavor;

>08 into the drum

: with a one-foot drum can be, the first sheng fish meat then fish soup, and then drizzle a little sesame oil on the surface of the soup, which can enhance the aroma in the soup.

Precautions (clever to remove the fish smell)

>01 will be scaled and disemboweled fish wash, put into a basin and pour some yellow wine, you can remove the fishy smell of fish, and can make the fish taste delicious.

>02 Fresh fish cut open and washed, soaked in milk for a while can remove the fishy, but also to increase the fresh flavor.

>03After eating fish, when the mouth has a taste, chew on three or five pieces of tea, immediately fresh breath.