Ingredients: one crucian carp (regardless of size), appropriate amount of oil for frying fish, one whole green onion (used twice), four slices of ginger, appropriate amount of white pepper and salt.
Exercise:
Step 1
Take a large pot of water and boil it first (to fry fish and pour it into soup)
Second step
Cut an onion into long sections, pat it flat for use, and cut ginger into four pieces for use.
Third step
Wash and dry the skin of crucian carp for later use.
Fourth step
Pour oil into the pan, heat it on low heat, add half onion and stir-fry for a few seconds to give off fragrance.
Step five
Slide the fish in and fry it slowly (turn it over after frying, don't turn it over in the middle, so as not to lose the meat)
Step 6
After frying both sides, the onion leaves are basically burnt. Clip it out with chopsticks and throw it away. Pour in the boiling water cooked in the first step, then add the ginger slices and the remaining green onions, and cook over high fire until it is fully cooked.
Step 7
This soup will be thick in about 20 minutes. Put some white pepper and some salt before turning off the fire, and a pot of fresh milky white crucian carp soup will be served.
Tips:
1. Dry the fish before frying, and the skin will not stick to the pan when frying without water.
2. Be sure to have a big fire when cooking, or you won't be able to make milky white ~