Materials: crucian carp two (each weighing about 200 grams)

Applications: green onion cut off, ginger slices, pepper a few grains, parsley or cilantro cut a small section

Seasoning: cooking oil, cooking wine, salt, sesame oil

Carp fish soup specific method:

1, fresh crucian carp from the market to buy, so that the peddler cleaned up good viscera and Fish scales, go home and rinse with water, remove the black membrane in the crucian carp abdomen, with cooking wine in the fish body and fish belly wipe evenly to remove the fishy flavor.

2, start a pot, put in a small amount of cooking oil, put pepper and ginger slices burst incense, and then the pepper out, into the crucian carp, both sides of the frying until golden brown.

PS: This process can remove the fishy flavor of crucian carp and keep the fish soup fresh, moreover, it is the key to make the fish soup white.

3, in the pot add cold water, the amount of water to not over the crucian carp some appropriate, put the green onion. Boil over high heat, do not cover the pot.

4, when the soup becomes white, change to medium heat and continue to simmer for about 10 minutes, add a small amount of salt, until the fish soup looks white and thick.

5, turn off the heat, the fish soup into the soup pot, drop a few drops of sesame oil, sprinkle in parsley or chopped scallions to adjust the color.

6, served on the table, you can start eating!

Carp soup how to do delicious: warm reminder

1, carp to pick the color of green and black, the head is not too big, the smaller the carp to do the soup the more delicious;

2, carp belly of the black membrane must be clean, otherwise it will be fishy and bitter Oh; in advance with cooking wine or salt a little bit of marinade, but also effective in removing the fishy taste;

3, to do the carp soup to the more white! Fresher, frying with oil and then add water stew, than direct stew much better;

4, carp itself is very fresh, so do not need too much seasoning, in addition to ginger and green onions, only need to add salt can be. Aromatic oil is also only a little bit, and cilantro is to match the color, so that the soup looks better and more appetizing.