Fresh and thick fish soup and carp soup

Wipe the pan as shown below. The fish will not stick when frying. Do you know how to distinguish crucian carp and carp? Just look to see if there are beards on the fish’s head. In addition to carp, other fish that can make soup are perfectly fine to use this method.

The amount of water and ingredients can be adjusted according to your own taste. I put nearly two liters of water into my fish, which weighed about two pounds before gutting it.

According to the quality and type of your fish, you can increase or decrease the cooking time. If you want to eat the whole fish, it only takes more than ten minutes. If you want to drink thick soup, add the right amount of time

Ingredients?

1 carp

Two sections of green onion

Three slices of ginger

2 spoons of cooking wine (about 15g)

A little salt

How to make fresh and thick fish soup carp soup (crucian carp soup)?

The ones with beards are carp. Take the carp collected by the stall owner and wash it. The blood in the fish must be washed away, otherwise it will become fishy

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Before frying, wipe the pan with a piece of fresh ginger so that it will not stick during frying

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Dry the water on the fish with kitchen towels Let it dry for a while. If you don't have kitchen paper, pat some dry starch or flour. If there is oil splashing in the underwater pan, cut the fish diagonally a few times. Put the fish in the hot pan and cool the oil and fry it until it turns golden brown on both sides.

I think the whole fish is not easy to fry, so just cut it into three pieces.

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After frying, it will not stick to the pan at all

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Put the fried fish in the soup pot, add onion and ginger

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Pour in boiling water (must be boiling water ), add a little more water than the one in the picture, cover the fish, and add two small spoons of cooking wine

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First put it on high heat for 10 minutes, then medium heat for 15 minutes , you can increase or decrease the time by yourself. The meat will be cooked in about ten minutes. The soup will be thicker as time goes by. You can add some white seafood mushrooms and tofu a few minutes before serving, and then throw in a few green vegetables at will. There is no need to fry the vegetables. Got it?

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After cooking, put it into a bowl and add some coriander, white pepper and a little salt. Most of the time I only put a little salt, it is super delicious! Take out the fish and pour some light soy sauce on it and eat it directly?

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This one uses frozen sea bass. The frozen fish is not as white and thick as the soup cooked with fresh fish. Add two fried eggs and cook them together. They taste delicious and white, perfect!

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Tips

1. When frying fish, put the fish in the pot without moving it until it is fried (generally The fins will stand up), then move and turn it over. After turning it over, it still won't move

2. If the fish still sticks to the pan after using the above method, sprinkle a spoonful of salt into the oil before frying the fish.

3. The fish used for soup and steaming must be fresh. After removing the internal organs, the black membrane and blood congestion in the abdomen, and the gills and blood congestion in the head must be cleaned, otherwise it will be fishy

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4. The amount of soup can be adjusted in the middle of making. If you think the soup is too much, you can put the fish out and boil it over high heat. If you think the soup is too little, you can add boiling water in the middle. You can control it flexibly

5. If it is the kind of fish that is difficult to cook or is small, and the meat falls apart after a short period of cooking, you can break the fish into small pieces and add more water to cook for a while. After cooking, use a fine mesh colander to filter the soy milk. , filter out the fish soup, which will make it thicker and whiter. After all, cooking soup is not mainly for eating meat