Milk white yam crucian carp soup(nai bai shan yao ji yu tang )

Milk white yam crucian carp soup

Introduction:

"The first time I cooked crucian carp soup, I didn't expect it to be milky white. Forgive my ignorance. When I ate this soup in a restaurant before, I always thought that the chef added milk to the soup to make it so white. Now I know that fish soup can really be boiled like milk."

Production steps:

Step 1: cut six wild crucian carp and wash them. Pay special attention to scrape off the black film in the belly of the fish, which is the dirtiest and poisonous

Step 2: marinate the fish with ginger and a little salt. The fish soup has no fishy smell

Step 3: the original shape of iron yam. To make this soup, we must make iron yam. Only this kind of yam can be cooked soft and rotten. The coarse yam can't cook this effect, so it's suitable for frying

Step 4: peel the yam, cut the hob block, and soak it in water to prevent the yam from changing color (when peeling the yam, you should wear a fresh-keeping bag, otherwise the yam mucus will itch on your hand. I see some friends say that the iron stick yam will not itch when peeling, but I tried it, and it's still itchy. Let's set a fresh-keeping bag, so it's safer.)

Step 5: heat the oil in the pan until it smokes, and fry the crucian carp

Step 6: Fry one side until golden, then turn it over and fry a little

Step 7: put the cut yam in the pot with water and add ginger slices

Step 8: bring to a boil over high heat and turn to low heat for 10 minutes. At this time, the soup is milky white and the yam is soft and rotten

Step 9: add the right amount of salt from the pot, if you drink in confinement, do not add salt, drink directly, add a little onion embellishment on OK

Materials required:

Wild crucian carp: 6

Iron Yam: 2

Ginger: moderate

Salt: right amount

Vegetable oil: right amount

Note: 1, the crucian carp must be salted before frying, so as to remove the salting flavor. 2, the oil in the pot must be burned to smoke, so that the fish will not stick to the pot. 3, the crucian carp must choose live, just dead also can not, later my husband went to the vegetable market to buy fish, bought a few just dead back, the taste is not as fresh as live fish.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Nai Bai Shan Yao Ji Yu Tang