Fish is a kind of meat that people often eat every day. There are many cooking methods. Among them, making fish soup is very popular. It is not only delicious and delicious, but also very nutritious. Drink more fish. Soup is very beneficial to the body and is suitable for all ages. Now it is the transition period between spring and summer. Drinking fish soup regularly is not easy to get angry and nourishes the body. The elderly drink it to strengthen their body and children drink it to promote their development. Don’t forget to do it every day.
What kind of fish do you use to make fish soup? Naturally, crucian carp is the best, as it is both low-priced and highly nutritious, and the stewed soup is delicious. But how to make the best crucian carp soup? I believe that some people often do not cook well. Either the soup is not white, or it tastes bad, or it has a fishy smell. It does not taste good.
I didn’t know how to make crucian carp soup before. I usually killed the fish, washed it and immediately put it in a pot with water to boil. I thought that the fish soup would become white if it simmered for a long time, so I also thought that I would add more condiments. The fish soup is delicious, and the result is not what I imagined.
If you are doing this, you need to correct this approach. There are techniques for making crucian carp soup. Remember not to boil it in a pot. Remember the "four points". The fish soup is thick, white and delicious. fishy! Now I will share the specific process of making crucian carp soup and some tips. Let’s take a look. If you follow the method, you will definitely be able to make a very delicious crucian carp soup. How to make crucian carp soup:
Prepare fresh crucian carp, preferably kill it alive, and remove all internal organs, internal organs, fish scales and black membranes. This is the source of the fishy smell, especially Don’t forget it’s the black film. If this thing is not removed, it will affect the fish soup. There is also blood that is close to the bones and needs to be cleaned.
Make two cuts on both sides of the crucian carp and put it into a small bowl. In another bowl, put shredded ginger, green onion and water into small pieces. Knead and knead for a few minutes until the water turns into a thick paste. Pour the onion and ginger water onto the crucian carp. Keep rubbing it with your hands, not letting go of the surface and belly of the crucian carp. After it is done, marinate it for ten minutes. After the time is up, remove the crucian carp and drain the water, then wipe it with kitchen oil-absorbing paper to keep the surface dry and easier to operate underneath.
Heat a vegetable pot with oil, shake the dry pot twice, turn down the heat when it is 50% hot, put the crucian carp in, do not push it after placing it, fry until golden brown and cut into pieces, turn it over when rolling. Then fry the other side as well. After the fish is fried, add the ginger slices, fry for a while, add boiling water, adjust the redness and simmer. If the fish is fried in a wok, then transfer it to a wok or stew pot and add boiling water.
Bring it to a boil first, then lower the heat to a simmer. Do not cover the pot. After simmering for ten minutes, add military quilts. You can also add poached eggs or shredded white radish, all of which are good for adding freshness and flavor. of ingredients. After adding the food, simmer for another ten minutes. If you don’t want to add anything, just add the water and simmer over low heat for twenty minutes.
After the time is up, add salt seasoning, you can also add some white pepper, and finally add green onions or minced coriander, then the crucian carp soup is ready, it looks thick and white, and tastes delicious. Beautiful, not fishy at all. Crucian carp soup has the effects of clearing heat, removing internal heat, strengthening the spleen and replenishing qi. People with weak gastrointestinal conditions can eat more of it. In addition, a reminder, when drinking crucian carp soup, you should not just drink the soup water, but also need to swallow the fish, so that you can absorb sufficient nutrients, which is more beneficial to the body, so don’t make a mistake. When making crucian carp soup, keep four points in mind:
1. When handling crucian carp, don’t just look at whether the fish scales have been cleaned, but also look at the internal organs, internal organs, black membranes, and fish blood. It's all important. In addition to being clean, it also removes most of the fishy smell. It is also recommended to remove the fishy smell from crucian carp. It is not recommended to add cooking wine when cooking the soup. After cleaning the crucian carp, add green onion and ginger water to marinate it for a while. When making fish soup, just add ginger slices. If rice wine is added, the taste of the soup will decrease.
2. You cannot cook crucian carp soup directly in the pot. You need to fry it first. Frying the fish can not only ensure the integrity of the fish, but also prevent it from falling apart after long-term cooking. Frying the fish can also remove the fishy smell. Improving the aroma can also make the fish soup thicker and whiter, so frying the fish must not be omitted.
3. When making crucian carp soup, boiling water must be added. After frying the crucian carp and then adding it to the boiling water, the crucian carp soup will become particularly white and increase appetite.
4. When making crucian carp soup, you don’t need to put so many condiments. When pickling, use some ginger slices, onions, onion and ginger water. When making fish soup, only use ginger slices, and only add a little salt after boiling. , those who like the taste of pepper can add some white pepper. It is very simple. Do not use star anise, star anise, or five-spice powder, otherwise the gain will outweigh the loss.