Chinese Food
Milk and white crucian soup
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Crucian carp soup is suitable for any season. It's nourishing and tastes great. It's the best to buy wild crucian carp -
Cooking ingredients
Cooking Steps
Step1:Clean the crucian carp. There is nothing to wash inside the black film gills. Only when the smell of soup is fishy, can we pour out less cooking wine, a little pepper, salt and ginger slices to marinate for 2030 minutes. After marinating, remove the ginger slices. Rinse again with water. Remove the fishy smell as much as possible.
Step2:Before you fry fish, put water in the casserole first. If you use the casserole to make soup, boil the fish in boiling water and wash it in advance. Wipe off the water with the kitchen paper (napkin is OK). Put a small amount of oil in the casserole. Fry for 23 minutes until both sides are burnt and fragrant
Step3:Put the fried fish in the boiling water. Or put the boiling water in the frying pan. I prefer the former, so the oil in the soup will be less
Step4:Add shredded ginger. Don't cover the pot. Cook it over high heat for 20 minutes, then cook it over medium heat until you think the color of the soup is white enough (about 10 minutes). In case the soup is not enough, add boiling water
Step5:After cooking, add shredded green onion and chopped green onion and chopped green onion (if there is shredded white radish, put it in and cook it 5 minutes before leaving the pot) and then add some salt and white pepper to tast
Step6:The entrance is very smooth. The Carassius auratus stewed for such a long time can be chewed without spitting except for the big fish belly and the small ones
Cooking tips:Two points 1, must use boiling water 2, the front must use the principle of big fire fish soup to turn white. That is to say, boiling boiling water will break the fat in the fish meat into fat balls. These tiny fat balls in the water will form milky white emulsion. So in the beginning, adding cold water and hot water can achieve this goal. It's just easier to add boiling water. The fried fish will shrink when it meets cold water, and the time of heating to boiling is slow. So it's more difficult to produce the effect. There are skills to make dishes delicious.
