Can anyone tell me how to make soup for crucian carp?

That's how crucian carp soup is made

Buy two freshly killed crucian carp and be of moderate size. When washing, all the fish scales should be cleaned, and the inside of the fish belly should also be washed, so as not to smell fishy in the soup;

After washing, apply appropriate salt to the fish and let it marinate for 10 minutes;

Prepare three chives, wash them, knot them and set aside;

Slice a few slices of ginger (depending on the size and amount of the fish);

Apply ginger juice evenly to the pan (to prevent the fish skin from sticking to the pan), pour in the salad oil and light the fire;

The oil should not be too hot, turn the heat down, gently put the fish into the pot, and at the same time put in the ginger slices, and turn up the heat;

Fry until the skin of the fish is slightly golden brown, and gently turn the fish over until it is also slightly golden brown;

During the frying process, pay attention to turning the pan to make the fish evenly fried;

Reduce the heat, add cold water until the fish is submerged, put in the prepared green onion knots, turn on high heat and bring to a boil;

Turn the fish over, cook for another 5 minutes, add an appropriate amount of salt, and continue to cook until the soup is milky white;

Add MSG and cook for two minutes.

At the same time, prepare the ingredients for eating the fish: pour a little vinegar from the dipped fish into a bowl, add a little salt, sugar, monosodium glutamate, and stir well.

Serve the fish separately in a large bowl and the crucian carp soup in the soup bowl; The fish is dipped and eaten, and the soup is drunk.

So that the delicious crucian carp soup is ready.

Crucian carp should be fried thoroughly on both sides (must be fried thoroughly, the fire is not too big, afraid of splashing out of the oil pan, put a little salt at the bottom of the oil pot), and then add water to boil the soup, the fish soup is thick and white, you can also put water tofu if you like tofu, put ginger and cooking wine when frying fish, and put salt at the end.

How to boil crucian carp soup and drink it with you for a long time? The crucian carp is not served, put the reed scales into the pan and fry until golden brown on both sides, then put it into the wall breaker, add green onion and ginger cooking wine, add boiling water to accompany the hu, and break it. Remove from pan and add salt and pepper.

Thousands of tons of tofu and ten thousand tons of fish. The longer the pause, the better. When the soup turns white, it's almost over.

Ingredients: one carp (one and a half catties), half a piece of tofu, four taels of pork belly with skin, two taels of wide vermicelli.

Seasoning: 6 red peppers, green onions, ginger, garlic, sugar, cooking wine, spices, Sichuan peppercorns, vinegar, Haitian fresh soy sauce, salt.

Preparation of raw materials: Wash the fish and remove the head, split it into two pieces from the middle, and fry it golden brown in an oil pan; Cut the tofu into a triangle shape by one centimeter, fry it in a pan to soak the tofu (golden brown floating), cut the pork belly into strips after boiling water, and wash it with wide flour.

Operation: 1. Put one or two oils in the pressure cooker and put in five large ingredients and 20 peppercorns at the same time, fry and remove them. Add a spoonful of sugar and fry until the sauce is colored, then add green onions, ginger, garlic, and red peppers to stir-fry until fragrant, heat an appropriate amount of water, and then add cooking wine, vinegar, soy sauce, and salt.

Fill in all the ingredients and make the soup until one centimeter below the ingredients.

2. Add a lid, add a valve after boiling, and turn off the heat after gassing. After five minutes, take it out of the pot, light the incense and put it in a large bowl. If there is a lot of soup, you can open the lid and bake the excess soup.

Features: The soup is thick and red, and the taste is salty and sweet.

There are many ways to make crucian carp soup, and I think it is better to taste it in its original flavor, and it is healthier that way.

In fact, there are various methods, but generally the crucian carp will be marinated first, add cooking wine, ginger slices to remove the smell, then add starch, then put it in a pot to stew soup, and then add some ginger slices, and some coriander, the taste will be more intense.