Chinese Food
Delicious crucian soup
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This soup looks very simple. It's not fishy at all. It tastes very good. But the taste must be enough. That is to say, more salt must be put after leaving the pot. Only in this way can the fish taste better. I don't like fish very much. I also drink two bowls of soup. I eat half of the fish. It seems that there is no soup I don't like. There is only bad soup~~~~
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients - remove scales, gills, anchovy and viscera of Carassius auratus, and dry all the water. Cut large pieces of ginger for standb
Step2:Galanz uses a pot to boil to 230 degrees. Pour in a little oil. Add crucian carp when it's 70% hot. Fry until golden on both sides.
Step3:After frying, quickly pour in boiling water. The water is not over the fish, and then add some more. Add ginger. Adjust to 160 degrees. Cook for 1 hour
Step4:Add salt to taste after you leave the pot. You can also add some white pepper. Let's have a drink....
Cooking tips:1. Before frying, the fish must be completely dried with kitchen paper. Otherwise, when frying, it will spill oil and hurt your hands. 2. If you want to fry the fish without peeling, you must put the fish after the oil is heated. Generally, you can put the fish when you see the smoke in the oil pan. 3. The water for cooking fish soup must be boiled to make the soup white. The principle is that oil and boiled water can be quickly mixed to turn white (similar to emulsification) in the process of cooking. 4. My family likes to drink fish soup in addition to salt, and put some white pepper. You can also try it ~ ~ there are skills for making delicious dishes.
