Crucian carp can be eaten all year round, if the taste is the most delicious, it must be spring, so the folk have "spring fishing crucian carp summer fishing carp" saying. In the spring, crucian carp is fat but not greasy, and there are many delicious seeds, which is especially suitable for stewed crucian carp soup. At this time, the crucian carp soup is more tender, the soup is milky, rich and delicious, and the nutrition is rich, which is a good time to taste crucian carp in spring.
There are many ways to make crucian carp soup, so how do we make a delicious crucian carp soup? Today we come to share a cucumber crucian carp soup, the meat is smooth and tender, the fish soup is milky and not fishy, more delicious!
Main ingredients: 2 crucian carp and 1 cucumber
Ingredients: green onion, ginger, minced garlic, cooking wine to taste, peppercorns, star anise, salt to taste, coriander, sesame oil to taste
steps:
1, crucian carp treatment clean, remove the gills, scales and internal organs, especially the fish belly inner wall and the gill bone of the fish adherent black film must be cleaned;
2. Cut a few knives evenly on both sides of crucian carp;
3, put the processed crucian carp into the basin, pour in the appropriate amount of cooking wine, add the appropriate amount of salt, ginger shredded, peppercorns and star anise, stir well, marinate for about 15 minutes;
4, cucumber peeled and cut into thumb-sized pieces for later, crucian carp fished out after controlling the dry sauce and set aside;
5, heat the pan to burn the oil, the oil smoke into the crucian carp, low heat fry until both sides are yellow;
6, divide the fish to the bottom of the pot on both sides, in the middle of the fish add green onion, ginger shredded, burst the aroma;
7, add an appropriate amount of boiling water, turn on low heat, do not cover the lid before the water is boiled, skim off the foam after boiling, and then cover the lid and cook over low heat, until the fish soup appears milky white;
8, spread the cut cucumber at the bottom of the large bowl, add an appropriate amount of chopped coriander, minced garlic, add an appropriate amount of sesame oil;
9: Fish out the crucian carp and put it flat on the cucumber, and pour the fish soup on the crucian carp.
Tips Reminder:
1, to ensure that the ingredients are fresh, crucian carp must choose live, cucumbers must be fresh;
2, crucian carp must be treated with the gills and black film clean, which will reduce the fishy taste;
3, after the pickled crucian carp is more flavorful, but also to remove the fishy taste;
4, cucumber must be peeled, so that not only the taste is fragrant, the taste is more smooth and tender, is conducive to the integration of cucumber flavor and fish soup umami;
5, when boiling fish soup, do not cover the pot lid, so that the stewed crucian carp will not have a fishy taste;
6, crucian carp soup can be simmered for a longer time, so that the soup is more fragrant.
A cucumber crucian carp soup is ready, adding cucumber crucian carp soup not only more cucumber fragrance, fish soup will be more fragrant, nutrition is also more abundant, spring taste must not be missed, like friends can try at home. If you have a more delicious approach to crucian carp soup, please leave a message in the comment area to share.