How to make grass carp soup
Main ingredient: 1 grass carp
Seasoning: a little salad oil, salt.
Practice:
1. fishy tendon, in the fish head below the back of the fish across the back of a cut, and then near the tail of the fish is also across the cut on the cross-section will see the cross-section of the dark red fish meat have a small white spot, pinch the nail that small white spot, easy to slowly yank out the white tendon can be. You can also use the back of the knife to tap the back of the fish while tugging, which will make it easier to pull out. You can also cut the fish in sections, and in each section you can see the small white spots in the flesh, and you can easily pull out the white tendons.
2. Put a little oil in a pan over high heat and fry the fish for a little while, no need for it to be overcooked.
3. Turn the fish over and fry for 1 minute, even if the skin is rotten.
4. Add lukewarm water that doesn't cover the fish, bring to a boil over high heat, and then skim off all of the foam as it turns a milky white color.
5. Time is urgent to continue to cook with high heat, 10 minutes or so there will be a thick milky white, plenty of time on the medium-low heat stewing time a little longer, observe the soup thick can be.