3 crucian carp, half radish, half carrot, one tomato, one onion, 3 slices of ginger, 2 cloves of garlic, and appropriate amount of coriander.

working methods

1, fresh crucian carp scales and internal organs, and both sides of the fish body are obliquely washed with a flower knife;

2. After the pot is hot, add oil. When the oil is hot, add the crucian carp and fry on both sides.

3. Push the fried crucian carp to the side of the pot, fry shallots, ginger and garlic with the remaining oil in the pot, and cook cooking wine;

4. Fill the pot with boiling water. Skim off the floating foam after the water boils; Add white radish, carrot and tomato, and simmer over medium heat;

5. When the white radish is transparent and soft, and the soup turns white, add appropriate amount of salt, pepper and monosodium glutamate, and sprinkle with chopped green onion and coriander.

skill

1, when cleaning the fish, pay attention to carefully remove the black film from the fish belly, otherwise it will be bitter and fishy;

2. After the pan is hot, cool the oil, and then fish it after the oil is hot, so that the fried fish is not easy to touch the pan;

3. Before the fish is fried in the pot, you can use special kitchen paper to absorb the surface moisture to avoid splashing oil after the fish is fried in the pot;

When frying fish, don't turn over in a hurry. When the fragrance comes out, shake the pot, and the fish will turn over when it slips, and the fish will remain intact;

5. First fry the crucian carp in oil, and then put it in water to make soup. Fish soup will be whiter, thicker and fresher.

6. Cooking wine is fried with chives, ginger and garlic and then boiled and exploded. At this time, the effect of removing fishy smell and extracting fragrance is the best. Because the temperature in the pot is the highest at this time, because the residence time of ethanol in cooking wine in high temperature environment is short, fishy substances can be dissolved by ethanol and volatilized together, and fatty acids can easily combine with ethanol to generate aromatic ester compounds;

7. Fry the fish and cook it in boiling water. Add enough water at a time, and the fish soup will be more delicious.

8. If a small amount of lard is added to edible oil, the freshness of fish soup can be better enhanced. If you are particularly concerned about lard, then this step is omitted.