Chinese Food
Crucian carp and radish soup
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Cooking ingredients
Cooking Steps
Step1:Wash and shred radish for use; pat ginger and shallot for use; wash and shred chopped fish for use - remove fish gills and scale. Clean the black film inside the belly of the fish.
Step2:Heat the frying pan and add oil. Add 1 piece of ginger and stir fry. Drain the crucian carp into the pan and fry until it is slightly yellow on both sides
Step3:Put the fried fish into the soup pot. Pour in some water. Put one piece of ginger into the pot. Boil over high heat. Use a spoon to skim off the floating foam in the pot
Step4:Put the shredded radish into the pot. Turn to medium heat and cook for about 15 minutes. The color of the soup is milky white. Turn off the heat. Add salt and a little pepper to taste.
Cooking tips:How can we make a thick and milk white fish soup? Some say it's fried? Just try it out. You can make milk soup by frying or not frying the fish in the soup. But the color of the soup is more mellow after frying. Cold water or hot water? This topic seems to be quite controversial. I've tried to cook it in cold water or hot water. It can also make milk and white soup. It's just that my opinion is more inclined to cook in cold water. I feel that the separated soup is not fishy and thicker. The key to cooking a pot of milk white fresh fish soup is to grasp the heat. The difference between milk soup and clear soup lies in the fire of clear soup. The soup is heated first and then small. When the soup is boiled, use a small fire immediately to keep the noodle slightly open and in the shape of chrysanthemum heart. The fire of milk soup is different. The noodle is heated first and then in the middle. The noodle always keeps boiling and boiling until the soup is milky white. There are skills in making delicious dishes.
