Crucian carp soup. It's delicious. Today, I choose dry pickled pepper. This pepper is delicious and can be colored. If I make a large plate of chicken, this pepper is perfect. The family said that they don't like the light fish soup. It's suggested to have a spicy one. So today's fish soup is not so milk like. It's a little red. -
Step1:Preparation materials - crucian carp, onion, frozen tofu, ginger, pepper, dry pickled pepper, star anise, et
Step2:Shredded scallion, sliced ginger, pickled peppers, prickly ash and other spare part
Step3:The crucian carp is cut into flower knives on both sides.
Step4:Drain the water from the frozen tofu. Cut into small pieces.
Step5:Pour a little oil into the pot. Heat the oil. Put in onion, pepper, crushed pickled pepper, etc
Step6:Fry the crucian carp on both side
Step7:Pour warm water into the casserole. Put the frozen tofu into the casserole. Bring out the star anise and onion shreds. Continue to simmer for 30 minutes.
Step8:Use a spoon to scoop out all the oil and foam on the surface.
Step9:Finished product drawin
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:1. When frying fish, put anise and pickled peppers. So the color of fish soup is not white. If you want milky fish soup, don't put anise and pickled peppers. 2. The onion is also fished out after the fish is fried. This does not affect the taste of the fish soup. 3. Fry fish and then make soup. There will be a layer of oil on the surface of the soup. You can scoop out the oil foam when making soup. There are skills in making delicious dishes.