Stewed grass carp soup

Ingredients: 1 grass carp

Seasoning: a little salad oil, appropriate amount of salt

Method:

1. To remove the fishy tendons, make a horizontal cut on the back of the fish under the head, and then make a horizontal cut near the tail. You will see that there are dark red fish meat on the cross section. If there is a small white dot, use your fingernails to pinch the small white dot and slowly pull out the white tendon. You can also tap the back of the fish with the back of the knife while pulling it, which will make it easier to pull it out. You can also cut the fish into sections, and you can see the small white spots in the fish meat in each section, and you can easily pull out the white tendons.

2. Put a little oil in the pot, turn on high heat, put the fish in and fry it for a while. It doesn’t need to be too cooked.

3. Turn over and fry for 1 minute. It doesn’t matter if the fish skin is rotten.

4. Add warm water that has not covered the fish, bring to a boil over high heat, and a milky white color will appear after a while. Skim off all the foam.

5. If time is tight, continue to cook over high heat. The thick milky white color will appear in about 10 minutes. If time is sufficient, simmer over medium-low heat for a little longer and observe how thick the soup becomes.

Notes:

1. When skimming the scum, the oil for frying the fish is also skimmed off, so the fish soup is really as milky and white as milk, which is also good-looking. Use it to cook noodles, roast tomato and egg soup, shrimp skin and seaweed soup, green vegetable and fish soup, etc.

2. Only when fish is fried at high temperature can more nutrients be released. However, no matter how good the fish soup is, most of the nutrients such as protein are still in the fish, so it is best to add the fish to the fish soup. Eat them together to maximize the absorption of nutrients.