First, the crucian carp is treated, the internal organs are removed to keep the scales, then it is washed, cut into knife flowers, added with cooking wine, cut into onions and ginger, and marinated for about 10 minute.
2. Put the pickled crucian carp in the microwave oven and fry it until it is 70-80% cooked, which can not only effectively remove the fishy smell, but also make the soup milky white and nutritious.
3. Put it into a high-speed blender, add a proper amount of water, add some ginger slices (to remove fishy smell) and a little salt, start the machine, rotate it to 10, and then hit the high speed (three steps of starting the machine) for about one and a half minutes.
Crucian carp is broken without slag and foam, and the entrance is delicate and delicious. After full grinding and beating by a high-speed blender, even fish heads and fish eyes can be crushed into foam, which is easier to promote gastrointestinal absorption.
If you want something strong, you can add mushrooms and tofu. The crucian carp soup made in this way is delicious and nutritious, and I will let you put it down.