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For kitchen novices, it is still a bit difficult to stew a delicious chicken soup, pork belly soup, rib soup, it is better to try a simple crucian carp soup, not only simple but also delicious. There is a saying that goes: "It is better to eat without meat than to eat without soup." It is enough to see that drinking soup is deeply loved by the people of the whole country. But most people have this kind of trouble when making crucian carp soup. Crucian carp soup is not thick enough, the soup is not milky white, crucian carp is a little bitter and fishy, the skin of the fish is fried when the crucian carp is fried, etc.
In fact, these are just your skills are not right, as long as you pay a little attention to master the skills, making a milky white delicious crucian carp soup is very simple.
So good, let's share with you how to make a milky white delicious crucian carp soup.
<h1 class="pgc-h-arrow-right" > milk crucian carp soup</h1>
Ingredients to prepare:
crucian
poached egg
White radish
Chinese wolfberry
Ginger slices
scallions
Wine
white vinegar
Pepper
Preparation steps:
1. First of all, we prepare the ingredients that need to be used, cut the white radish, cut the green onion, ginger and garlic.
2. If you want the fish to be fishy, the crucian carp must be handled well. First of all, we remove the black membrane inside the fish's belly. The black film on the fish is gently scraped off with a knife, and the fishy line is also removed, and then the crucian carp is washed. This way the fish doesn't get fishy, and then a knife is punched on the back of the fish.
3. Add crucian carp in a bowl and pour in the cooking wine. Put the ginger slices into the fish maw, squeeze out the juice with the green onion and spread it on the fish, marinate for 10 minutes.
4. At this time, we can fry poached eggs, what we don't like can not be fried, and the ingredients of crucian carp soup can be changed and added according to their own preferences.
5. Heat the pan with oil and put a little salt at the bottom to prevent the fish skin from sticking to the pan. Then add crucian carp and fry until golden brown on both sides. The trick here is to reduce the heat and fry slowly, shaking the bottom of the pan slightly. In this way, the fish can be fried thoroughly, and the skin is intact.
6. Then add poached rice, shredded radish. Add boiling water without ingredients, the water must be added at once, otherwise the soup is not thick enough.
7. Bring to a boil over high heat, you can add a few drops of white vinegar and simmer for a few minutes on high heat.
8. Add salt and pepper to taste and add a little goji berries.
9. Finally, collect the juice on high heat, add the green onion and you can get out of the pot.
The crucian carp soup that comes out of this is milky and milky, just like milk. It's delicious and delicious. Favorite friends quickly get it.
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