Chinese Food
Grass carp soup
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The tiger egg came at noon. Due to the rush of time, I was in a hurry to start the meal. I didn't dip the grass carp in the dry flour and then fry it. I didn't care whether it was rotten or not. It was not good-looking. I just fried it a little on both sides. The fish was not cooked and then boiled in water. Because the tiger egg * * is breastfeeding. It can't be separated from the fish soup. My mother-in-law and I were busy living in the kitchen. She continued to wash the remaining fish. I cooked fish soup and prepared the dishes for a while. I heard the sound of boiling fish soup in the middle. I just opened it to have a look. Ouch. The color of a pot of milk white really makes me overjoyed. You know, I used to cook fish soup by wrapping flour in a proper way, frying it in a pot, and then cooking it. Wrapping flour is to make the fish complete and good-looking. Frying is to make fish soup that is not fishy. But thick white fish soup is not so easy to see. Sometimes it's just soup without water. Today, it's easy to see the milky white in this way of fooling. That's too much
Cooking ingredients
Cooking Steps
Step1:Put a little oil in the pan. Heat it up. Fry the fish a little. It doesn't need to be cooked muc
Step2:Turn over and fry for another minute. It doesn't matter if the skin is rotten
Step3:Add in the warm water without fish. Boil over high hea
Step4:When you open the pot, you will see the color of milk white. Skim off all the froth
Step5:If the time is short, continue to cook in high fire. In about 10 minutes, there will be thick milk white. If the time is sufficient, simmer in low and medium fire for a little longer. Observe that the soup is thick
Cooking tips:It's easy to get rid of fishy spots. Cut a knife across the back of the fish under the head. Then cut a knife across the back of the fish near the tail. You will see that there is a small white spot in the dark red fish on the cross section. Hold the small white spot with your fingernails. Slowly drag the white spots out. You can also tap the back of the fish with the back of the knife at the same time. It will be easier to pull out. There are white tendons on both sides of the fish. Can also be divided into sections of the fish. In each section can see the small white spots in the fish. Also can easily pull out the white tendons ~ cooking delicious skills.
