1. Heat oil in a wok and saute ginger slices, then add the processed crucian carp.

2. Fry for a few minutes, fry the skin of the fish for a while, then turn it over with a shovel, and fry it slightly after the fish is turned over.

3. Add a large bowl of water to boil, add some salt, turn to medium heat and continue cooking for 15 minutes until the fish soup turns milky white.

4. Add 50 ml of fresh milk and continue to cook for 2 minutes. Add coriander after 2 minutes and turn off the heat.

1, prepare 3g onion slices, 3g ginger slices, and 1 crucian carp, and remove the head and fins;

2. Put the crucian carp into a dish, evenly sprinkle starch 10g on both sides, pour 5ml of oil into the pot;

3. Pour in ginger slices and crucian carp, fry until both sides are golden, and pour in1l; Pour water into the pot;

4. Put star anise, scallion and crucian carp into water, bring to a boil with strong fire, add 2g of salt, and cook for 10 minute on medium fire;

5, the pot is completed.

First, the most important and easily overlooked point-frying crucian carp, first put salt on the surface of crucian carp, put it in a pot and fry it until both sides are golden, which not only fixes the integrity of the fish, but also absorbs some oil and fat, and maximizes the essence of crucian carp.

Second, when frying fish, boil a pot of water at the same time. After the fish is fried, pour the boiling water directly into the pot. Water should be added all at once, and no water can be added in the middle. If you must add water, you must also add water and cook fish soup with medium and small fire.

Third, put an fried egg in the crucian carp soup. You can fry an egg before frying the fish, and then cook it together in the fish soup, so that the crucian carp soup will be whiter.

Fourth, you may not have noticed this, that is, fish must be fried with lard, which is whiter than the soup fried with ordinary soybean oil and sunflower oil. Mastering these four points, crucian carp soup will be white, delicious and nutritious.