I usually make fish soup with whole fish. First, clean up the fish. The most important thing is to remove the fishing line. Be sure to remove it! ! ! !
Cut a knife one or two centimeters behind the fish head. It doesn't have to be deep, it's only half as thick as a fish. There is a white dot in it. Hold it in your hand and grasp it slowly. Then lift the fish tail with the other hand. When you put it down, the hand holding the fishing line will be pulled out. In this way, the fishing line will be pulled out after several times and the fishing line will not break.
That's what it looks like up close.
Then there is the external seasoning to remove the fishy smell. In order to remove fishy smell, prepare some fishy smell-removing materials: ginger, onion and cooking wine. I personally don't like star anise. Generally, these two kinds are enough. Spread the wine evenly on the fish, add ginger and onion to the fish belly and marinate for about 30 minutes.
The following is the key step to make fish soup thick and white, that is, you must fry the fish!
First, prepare onion, ginger and garlic, heat the pan and put oil in it. After the oil is hot, put the onion, ginger and garlic into the pot and stir-fry until fragrant. Then, take it out, there is only oil left in the pot.
This step can also play a role in removing fishy smell.
Then quickly put the freshly marinated carp into the pot and fry until both sides are golden.
Ps: The pan for frying fish must be scrubbed clean. After sitting in the pot, clean the hot pot with fresh ginger slices, and then pour the oil in. Stir with spatula until the pan wall is covered with oil. After blanching, add the fish and fry until the skin is tight, stiff and yellowish. Put a little sugar in the hot oil pan until the sugar is slightly Huang Shi. Put the fish in the pot, so it won't stick to the pot and it's delicious. If you can put some vinegar on the fish, it can also prevent the pan from sticking.
Then you can cook in the pot ~
Just used onions, ginger and garlic came in handy and put them together in the pot. I don't like the taste of ginger very much, so I only put green onions. However, because the fishy smell removal process is sufficient, I won't worry about fishy smell when the fish soup is cooked.
How to make fish soup ~
Ingredients: fish, a little onion ginger, 1 box of tender tofu, 2 drops of ginger, vinegar, 1 teaspoon of sugar and salt.
1. Wash the crucian carp, and make several oblique cuts on the fish.
2. Cut the onion into sections and pat it with the onion. Choose a long onion leaf, blanch it with boiling water, tie it up and take it out later.
3. Slice ginger and cut tofu into six pieces.
4. When the pot is dry, wipe the bottom of the pot with ginger and pour in the oil. When it is 50% hot, the onion and ginger are fragrant and add the fish.
5. When the fish turns white, pour boiling water (usually fry for about two minutes on each side), add two drops of vinegar and a spoonful of sugar.
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6. After the fish soup turns white, add tofu slices and season with salt.
7. After the soup is boiled, simmer for three minutes. Fish doesn't taste good if it is left too long. If you only drink soup, you can cook it longer. )
8. Sprinkle chopped green onion on the pot. This soup is very fresh, and a little monosodium glutamate can be added to the heavy taste.