9 tips to make carp soup white

Tip 1: When simmering carp soup, it is best to use broth instead of water, which can make the fish soup soup color white and taste more fresh.

Tip 2: Fry the fish until golden brown on both sides, then add boiling water to simmer, the soup color milky white, fresh and fragrant without fishy taste.

Tip 3: If the whole fish soup, fish frying, put ginger, cooking wine stir-fried, add cold water boiled over high heat (do not turn the fish before the water boils), slow simmering until the soup is white with a little bit of vinegar, then add salt before the pot, sprinkled with scallions can be.

Tip 4: Use star anise to choke the frying pan, not only can give the fish to go fishy, but also increase the flavor.

Tip 5: simmering carp soup, add some of the apricot mushrooms and other mushrooms, there is an increase in the role of freshness, apricot mushrooms mushroom meat thick, crisp texture, with a light almond flavor.

Tip 6: To carp soup flavor, add the seasoning of all kinds of should not be too much, in addition to the must use a small fire slowly simmering is more fragrant.

Tip 7: Before frying the fish, use cooking wine or ginger juice to marinate the fish, can effectively remove the fish smell.

Tip 8: the head and tail of the fish first fried in oil golden brown, take out the head of the fish with a knife from the center of the split, because the essence of the fish in the brain part of the fish, the first fried fish head convenient in the frying does not make the loss of fish brain liquid, can make the soup fresh flavor mellow and rich in nutrients.

Tip 9: If you add more salt to the soup, it will be less flavorful and mellow than the fish itself.

Expanded:

Recommended for you to recommend 1 particularly good crucian carp soup:

Necessary ingredients: crucian carp, ginger, cooking wine, white vinegar, salt, scallions.

Method of preparation:

Step 1: Clean the crucian carp, cut diagonal slashes on both sides of the fish (0.5 centimeters deep can be), and then evenly spread a layer of starch.

Tips: Especially the inside of the fish belly, to clean, reduce the fishy flavor. Wash the fish to control the water, and remember to control the water in the fish belly to avoid splashing into the oil and burning yourself when you go down to the pot.

The second step: hot pot of oil, oil temperature seventy percent hot (with a little green smoke out) when changed to a small fire, down into the ginger to fry a little, pay attention to, to reach the temperature of the oil and then put the fish, so that the old fish can be quickly stereotypes, do not break the skin.

Tips: frying fish without breaking the skills, I have previously posted articles specifically, you can go and see. Here are three key points: one is to rub the pan with ginger to prevent sticking to break the skin; two is the pan must be hot and then add oil, down into the fish, first not in a hurry to turn, such as stereotypes and then turn over; three is to be sure to use a small fire to fry the fish slowly to have a light golden brown color when you can.

The third step: the fish fried, add warm water, put the seasoning, cooking wine and vinegar a few drops on the line, large fire boil, small fire stew slowly for an hour. Before leaving the pot 5 minutes to put salt on it. When the pot is ready, sprinkle some chopped green onion or cilantro to garnish.

Tips: In order to present the original freshness of the fish, do not add too much seasoning. In addition, the water should be added once enough, otherwise it will affect the freshness of the finished product. At the same time, simmering carp soup time must be next to, can not be lazy yo!