Chinese Food
Crucian carp and radish soup
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Crucian carp and shredded radish soup do this. The skin is unbroken. The soup is milk white. It warms and nourishes the body. The family loves it. -
Cooking ingredients
Cooking Steps
Step1:Clean the gills and the impurities in the belly, especially the black membrane in the belly. Otherwise, the soup is very fish
Step2:Then put a flower knife on both sides of the fish body evenly. Then put some salt on the fish body. Massage evenly and marinate for about 10 minutes
Step3:Then take a clean bowl. Dry the bottom of the bowl with kitchen paper. Then dry the surface of crucian carp (including the head and tail) with kitchen paper. Be sure to dry it. Sprinkle a little starch (or flour) evenly again. Spread evenly and set aside. This is the key step to keep the skin intact.
Step4:Prepare the ingredients. First, wipe the white radish into thin threads.
Step5:Then cut the ginger into shreds. Cut the small red pepper into small sections. If you like to put some garlic, you can also pat the garlic into pieces. Xiaobian likes to put some perilla in the fish soup. It's fishy and tasty. So Xiaobian also cuts a little perilla. (the picture shows that Xiaobian doesn't put all the chili and garlic out
Step6:Heat up the oil and pour in a proper amount of cooking oil. Don't use too much cooking oil as usual. Heat up the oil again and turn the heat to a small fire. Lift the fish tail and cook along the edge of the pot. Fry slowly on a small fire
Step7:Fry until one side is golden. Turn over when the surface is hard. Also fry the fish head and tail until both sides are golden.
Step8:After the fish is fried, put shredded ginger and chili on both sides of the fish. No need to stir them to burst out the fragrance
Step9:Pour in a large bowl of hot water or boiled water. The amount of water depends on the size of the fish. It's best if it's better than the fish. Bring to a boil and turn to medium heat. Cover and simmer.
Step10:Simmer for about 10 minutes. Put in shredded radish evenly. Cover the pot and simmer for about 5 minutes
Step11:Mix in a spoonful of salt, a spoonful of chicken powder, and half a spoonful of sugar to taste the smell. Mix slightly and cook for 1-2 minutes
Step12:Finally, sprinkle some scallion to improve the fragrance. The soup will be finished.
Cooking tips:1. To keep the skin intact, step 2 is the key to keep the surface dry. 2. When frying fish, use a small fire. Be patient. In this way, fry it evenly. In this way, the fish soup will not smell fishy and delicious. If you use a big fire, it's easy to fry the fish and paste it. At the same time, it's easy to stick to the pot, which makes the fish soup unsatisfactory. The taste is more paste and full; 3. The fried fish has broken skin. It's also closely related to the freshness of the ingredients. The fresher the fish, the firmer it is. The more complete the fried fish, the more delicious it is. So it's suggested that you should try to choose fresh live fish when you fry the fish instead of frozen fish; 4. Some people say that you should make crucian carp Soup to put cold water. Said the underwater pot immediately let the crucian carp protein coagulation can not be released? Can't make a milky soup? But each person's taste level is different. It's nothing to do with right or wrong. You can also try the difference separately. Make it good. The best taste is the one that suits you. There are skills in making delicious dishes.
