Wipe the pan like the picture below, it won't stick when frying fish, and do you know how to distinguish between crucian carp and carp? Is to see if there is a beard on the fish head. Except carp, other fish that can make soup can do it in this way.
The amount of water and materials can be adjusted according to your own taste. Before taking out the internal organs, I put nearly two liters of water in this fish weighing about two kilograms.
Increase or decrease the cooking time according to the quality and species of your own fish. If you want to eat whole fish for more than ten minutes, you can add time to drink thick soup.
Materials?
Carp 1
Two pieces of onion
Three slices of ginger
2 tbsp cooking wine (about 15g)
A little salt
How to make fresh thick fish soup and crucian carp soup?
Carp has a beard. Take the carp packed by the stall owner back and wash it. The blood in the fish must be cleaned up, otherwise it will smell fishy.
Please click to enter a picture description.
Wipe the pan with a piece of fresh ginger before cooking. It's not sticky when fried.
Please click to enter a picture description.
Kitchen paper towels absorb water from fish and dry for a period of time. If there is no kitchen paper, pat some dry starch or flour. If there is water, pour oil into the pot. Slice the fish obliquely for a few times, fry the fish in a hot pot and cool until golden brown on both sides. I don't think it's easy to fry the whole fish. Cut it into three pieces.
Please click to enter a picture description.
It doesn't stick to the pan after frying.
Please click to enter a picture description.
Put the fried fish into the soup pot and add the minced onion and ginger.
Please click to enter a picture description.
Pour boiling water (it must be boiling water), a little more than the water in the picture, add two teaspoons of cooking wine, and don't fish.
Please click to enter a picture description.
First medium fire 10 minute, then medium fire 15 minute. You can increase or decrease the time by yourself. /kloc-the meat will be cooked in about 0/0 minutes, and the soup will be thicker after a long time. You can add white mushrooms and tofu a few minutes before cooking, and then throw in some vegetables at will, without even frying the vegetables.
Please click to enter a picture description.
After cooking, put it in a covered bowl, add some coriander, white pepper and a little salt. I only put a little salt in most of the time, which is super delicious! Take it out and pour some soy sauce and eat it directly?
Please click to enter a picture description.
This is made of frozen sea bass. Frozen fish is not as white and thick as soup cooked by fresh fish. Add two fried eggs and cook them together. It tastes good, white and perfect!
Please click to enter a picture description.
skill
1. When frying fish, don't touch the fish in the pot until the fish is fried (usually the fins will stand up), then move and turn it over. After turning it over, it will still be motionless.
2. If you stick the pan in the above way, sprinkle a spoonful of salt in the oil before frying the fish.
The fish used for soup and steaming must be fresh. After eviscerating, you should clean up the black membrane and congestion in the abdomen, and the congestion in the cheeks and head, otherwise it will smell fishy.
4. The amount of soup can be adjusted in the process of making. I feel that I can cook more soup and then let the fish out and start a big fire. I feel that boiling water can be added in the middle of the soup, which can be mastered flexibly.
5. If it's a kind of fish or it's too small to be cooked, cook the meat will break up after a long time. You can poke the fish into small pieces and boil it in water for a while. After cooking, filter out the fish soup with a fine mesh, which will be thicker and whiter. After all, soup is not mainly for eating meat.