Crucian carp and scallion soup(ji yu cong hua tang )

Crucian carp and scallion soup

Introduction:

"It's said that children eat more fish, healthy and smart, so when I was a child, my mother liked to make fish for me. I like fried fish and fish soup. In fish soup, I like crucian carp soup most. It tastes very fresh. "

Production steps:

Step 1: I bought two crucian carp in the community market, which has been dealt with in the fish market. Come back to wash, scrape the residual scales, clean the fish belly, and scrape the black film. Sprinkle a little salt on the fish and meat, otherwise I will lose the flavor after 15 minutes. I wanted to taste the fish better. I cut the fish a few times. In fact, it's OK to stew without cutting

Step 2: while marinating the fish, prepare ginger slices and scallions

Step 3: wipe the pot with ginger, put a little oil into the pot, and burn it in high heat. When the oil is hot and smoking, put the fish in and boil it down. Fry at the same time can weigh a pot, prevent fish stick pot

Step 4: fry the fish on both sides until golden yellow, then remove. Fried another fish in the same way

Step 5: after the two fish are fried, go to a large bowl of boiling water

Step 6: mix hot oil with boiling water, cook over low heat for 30 minutes, and wait until the soup is milky white. Add a few drops of white vinegar, a little sugar seasoning, can be out of the pot.

Step 7: Sprinkle the scallion after the pot, and the crucian carp scallion soup is ready

Materials required:

Crucian carp: 2

Chives: a little

Jiang: one piece

Oil: right amount

Cooking wine: moderate

Salt: right amount

Vinegar: a little

Sugar: a little

Precautions: 1. The black film in the fish belly must be cleaned up, otherwise the fish will smell fishy. 2. The fried fish should be boiled in boiling water, so that the fish soup is milky white. 3. Don't put too much fish oil (I put more) 4. Don't turn the fish body frequently when frying, because the fish is easy to turn rotten

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Cong Hua Tang