1 crucian carp 1 strip, 3 slices of ginger, 1 garlic (chopped), shallots 1 root (chopped), oil, salt and chicken essence.

Put oil in the pot, heat it and push it away with a shovel.

3 fry the crucian carp slightly.

4 Stir-fry until the fish changes color, and add 1 bowl of half water! A bowl is your bowl of fish soup. Add ginger and garlic

5. Cover the lid, boil and simmer for 20 minutes over medium heat. The soup turned white. If there is enough time, put 2 bowls of water and simmer for 2 hours after the fire boils. At that time, the fish will be dissolved in the soup, which is more beautiful!

6 Add the right amount of salt and chicken essence and stew for 2 minutes. Finally sprinkle with chopped green onion. Fresh!

Fresh thick soup of crucian carp

The raw materials are: one or two small crucian carp, a little ginger, a little onion, a little raw starch, a little salt, a little sugar, 50g of clear oil or peanut oil, a few grams of lard (butter), two red dates and a handful of clean black fungus (I mean after the water is prepared).

If the soup is fresh, we must pay attention to several key points.

The first is "preservation" before cooking. Freshness of fish is actually another criterion. It is generally not considered that "live" will be eaten immediately or raw after slaughter. Of course, raw food pursues another flavor, so I won't discuss it here. Fish protein will have a special "dissolution period" after being "cleaned" and kept at room temperature of 18-20℃ for about 3 hours, and the decomposed alcohol substances after cooking will make us feel more delicious. This is why we think eating fresh pork bought in the supermarket is more delicious than frozen pork. The fresh meat in the slaughterhouse is usually produced in the early hours of the same day and packed in containers in the morning. It happened that there was a time difference of several hours when we bought it (the temperature in the freezer was low, so this time would be extended to 4-5 hours). Frozen pork immediately freezes hot pork, which prevents this change, so it makes people feel hard.

Understand this truth, the fish bought in the morning should be treated immediately, and then placed at room temperature for a period of time, so that it is almost cooked at noon. After talking for a long time, it is actually a sentence: never kill the fish and cook it immediately. Otherwise, the first move will be tasteless. Remember to cut a few knives diagonally on both sides of the fish, so that when cooking in the future, the fish can contact the outside world and taste easily.

As for crucian carp, the wild ones are the best. Now there are almost none. Buy 3-4 pairs/piece. Not too big or too small. Two is enough.

The second is to "hang fresh" when cooking. First, put some dry starch on the fish, which has two purposes: First, it can keep the shape of the fish intact when frying, especially the skin, otherwise it will be very disappointing if it lacks skin and meat. The second is to wrap the fish body, which can be heated evenly. When the whole fish is fried, it will be golden, some places will not be Hu, and some places are still alive. Remember to put some starch on the cut fish layer. Here are the steps:

1, fry fish. Keep the pot dry and rub it with broken ginger. Ginger juice is more conducive to maintaining the separation of fish skin and pot surface. Don't throw away ginger, we still need it! ! ) pour in about 50 grams of clear oil or peanut oil, and it doesn't matter if there is more. Scoop a spoonful of lard with a spoon to prevent it from entering the pot together. Animal fat is taboo for beauty lovers. If you can't even accept 3-5 grams, use butter instead. There is no obvious difference in taste. The main function of adding them is to hang fresh and thicken fish soup. Be sure to put one. When the oil is completely dissolved and the temperature rises to about 100 degrees, directly put the two fish into the pot in turn. Because it is covered with starch, water will not spill so much oil after a while. How's it going? You can relax your nerves when frying fish. However, it should be noted that water droplets may still explode after the fish is heated, which should not be taken lightly, especially when turning over the fish. You can turn the fish over and fry the other side in about a minute. When frying, pay attention to gently move the fish with a spatula to keep the fish perfect. When turning to the other side, you should also pay more attention to keeping the fish shape. If you are too lacking in self-confidence, I suggest you choose a flat-bottomed wok, which is easy to turn over and evenly heated. This will not hinder the quality of fish soup, but it will be a little annoying when cooking.

2. After the fish is fried on both sides, pour hot water directly into the pot from the thermos bottle, and the dosage is about 3/4 soup bowl. In short, it is just a little more than consumption. Think for yourself. The key is to use hot water, because using cold water will cause protein to contract suddenly, the fleshy fiber will become old, and the precipitation of hydrolyzed protein will become difficult, which is not conducive to the stewing of milk soup, and the taste will be greatly reduced. Remember! ! ! !

3. After adding hot water, add the ginger slices just used, and about 3-5g of auricularia auricula, onion and sugar. Cut the big red dates slightly on the side with a knife and put them in. Pay attention to sugar and red dates. Don't forget that the purpose of this collocation is not only to keep fresh, but also to consider nutrition. Don't add salt in a hurry, cover the pot and add salt after the soup is boiled. This is also an important step in hanging fresh. At this time, you can taste the taste of the soup, mainly by adjusting the salinity, and it is best to make it lighter, because the taste will be aggravated after the water is boiled.

4. At this time, turn off the fire, cover the pot, and simmer for 10 to 15 minutes. Remember to turn the fish again in the middle. Fish soup is ready. You can remove the onion and ginger pieces according to your personal preference. How's it going? Now the soup is as thick as milk. Serve in a soup bowl.

Here are four keys to staying fresh. Did you find them? Yes: 1, add lard or butter, 2, heat water to make soup, 3, add sugar and red dates, 4, add salt. Note: MSG or chicken essence is not welcome here.

The third is "early adopters" after serving. Many people think that we should eat vegetables first and then have soup. Light soup, this crucian carp soup is not like this. If you want to really appreciate the freshness of soup, you must drink it first. You can best enjoy this delicious food when you drink it while it is hot. Gami fishing is also an elegant choice. Because there is meat oil in the soup, and the fish will have a faint smell when it is slightly cold, so eat it while it is hot after serving. Because the stew time is just right, the fish is tender and the soup and meat will be delicious. Drinking soup first, by controlling the overall food intake, will also help to keep fit. Nutritious thick soup is good for the stomach and the body. Trust me, you won't regret adding that little lard.

Not fishy!