When cooking fish soup, put hot water or cold water, many people do it wrong, no wonder the soup is not white and has a fishy smell
Crucian carp is a relatively delicious fish, its meat is relatively fresh and tender, and the fish soup is particularly delicious. But when many friends make crucian carp soup at home, the crucian carp soup they make is not white and has a fishy smell, so what should I do? Today, I will share with you the practice of radish and crucian carp soup. The crucian carp soup made in this way is thick and white, delicious and very delicious. If you are also more interested in this crucian carp soup, then let's take a look at the detailed cooking steps of radish and crucian carp soup.
【Radish and crucian carp soup】
[Cooking ingredients] crucian carp, white radish, ginger, cooking oil, salt, spring onion
【Cooking steps】
1. The crucian carp soup made in this way is very delicious, the soup is thick and white, and the taste is delicious. Let's prepare the cooking ingredients needed for the radish and crucian carp soup. First prepare an appropriate amount of crucian carp. If the individual of the crucian carp is relatively small, use You can prepare a few more, if it is larger, prepare a few less, and then prepare a white radish, a piece of ginger, an appropriate amount of cooking oil, salt and a shallot. After preparing these cooking ingredients, we can cook radish and crucian carp soup.
2. First take out the crucian carp we have prepared, clean the crucian carp, remove all the scales of the crucian carp, and remove all the internal organs and gills in the belly of the crucian carp. After everything is gone, we put it in the water to fully clean it, especially the black film in the stomach should be completely removed. After cleaning, we will use scissors to cut off all its fins, cut off After the fins are beautiful and not easy to pierce the mouth.
3. Next, we put a flower knife on both sides of the crucian carp, which can make the crucian carp easier to taste. Then we use a kitchen towel to wipe the water on the surface of the crucian carp. It will not stick to the pan when it is fried later. Take out the radish, wash and peel it, then cut it into slices and then cut into filaments. After cutting, put them in a bowl for later use.
4. Next, take out the prepared ginger, cut the ginger into slices, and put them in a bowl after cutting the slices. The ginger must be thoroughly cleaned before cutting. Heat oil in a pot, add a little more oil in the pot, this can prevent the crucian carp from sticking to the pot, and then put an appropriate amount of salt, so that it is not easy to stick to the pot.
5. Next, we will put the crucian carp into the pot, fry the bottom side to shape, after frying and shape, we will push it gently with a spatula to prevent it from sticking to the pot, turn it over a minute later, and fry the other side as well . Next, add the ginger slices to it, then pour in the boiling water.
6. Be sure to add boiling water when stewing fish soup. The color of the fish soup will be very white and not fishy. If you use cold water, not only the soup will not be milky white, but also the taste will be fishy. Next, let's continue to boil the soup in the pot, then add the shredded radish, simmer for 10 minutes on high heat, add a little salt after 10 minutes to increase the bottom taste, then cover the lid and simmer, the whole process has to be opened If the fire is high, only the fish soup stewed on the fire will be whiter. After 10 minutes, turn off the heat and serve with chopped green onion.
【Tips】
Be sure to use boiling water for stewed crucian carp soup.
Use high heat when stewing crucian carp soup.