Braised crucian carp soup is not as simple as ordinary bone soup, and the fishy smell of fish is relatively heavy, so stewed fish soup must not have fishy smell. The method of removing fishy smell is relatively simple, just add some cooking wine and ginger slices.
However, we found that the fish soup we usually drink in restaurants is not only odorless, but also very milky white. Many people stew fish soup at home, which is very distressing. Why fish soup is clear, just like boiled water. So how can crucian carp soup be stewed into milky white?
I didn't know the reason until I asked an old chef who had been with me for more than ten years. In fact, if you want to stew fish soup "freshest", using "water" is the most critical. We only need to master 1 key steps, and the fish soup will be milky white and not fishy! Step 1: Clean the crucian carp, cut it evenly on both sides with a knife, then put it in a container, add onion, ginger, garlic and cooking wine to marinate for 15 minutes, which can remove a lot of fishy smell.
Step 2, heat the oil in the pot until the oil temperature reaches 60%, and then fry the crucian carp. After frying until both sides are golden, put a proper amount of water in the pot.
Attention 1: Don't open a big fire, or the crucian carp will fry easily.
Note 2: Be sure to wait until the fish is cooked, then add water to the pot and master the steps 1, so that the fish soup will be milky and tasteless.
Because the fish soup turns milky white, it is because the oil and aquatic products of crucian carp are emulsified at high temperature. If you add water without frying, even if you cook for a long time, the soup will not turn milky white easily.
Step 3: Add ginger slices, salt, cooking wine and other seasonings to the pot. When the water is boiled, bring it to a boil. Usually stew 15 minutes or so, the soup becomes milky white. At this time, add chopped shallots, drop a few drops of sesame oil, and a bowl of milky crucian carp soup will be cooked.
Tips for Stewing Fish Soup (1) Stewed fish soup is a clear stew, and you can't put too much seasoning. If you want the soup to smell fishy, you must deal with the fish itself. First, we must choose fresh fish, and kill it now and do it best, so that the meat is tender and freshest and the stew is delicious. Secondly, you must wash the fish. Generally, the scales, gills and internal organs of fish will be carefully treated.
(2) Stewed fish soup can only be used with scallion and ginger, without seasoning, and cooking wine and vinegar can't be put. You'd better put ginger slices when frying fish. After frying with low fire, the fish basically has no fishy smell. When stewing fish soup, add a small amount of onion, and the fish soup will become very fragrant.
(3) Add boiling water when stewing fish soup, so that the fish won't be tight and it's easier to smell fishy. Moreover, it is easier to turn the soup into milky white by adding boiling water to stew. In addition, don't put the salt too early, and don't add salt to the fish. Don't sprinkle salt when stewing fish, wait until the fish soup is cooked. This is the right way.