Carassius auratus in thick soup(nong tang ji yu )

Carassius auratus in thick soup

Introduction:

"I always go fishing with my neighbors.". Today, what my little brother brought me is a long and lively fresh crucian carp. Of course, these free-growing fish in the beautiful Mengquan reservoir are delicious. The best way to treat them is to boil thick milk soup. "

Production steps:

Step 1: use the kitchen scissors to scrape the fish scales, cut the fish belly, and remove the internal organs in the gills and fish belly. Wash the fish and drain the water.

Step 2: heat the pan to cool the oil, put the fish one by one into the pan and fry them slowly over medium heat

Step 3: do not use the spatula, shake the frying pan, when the fish can move freely, add ginger.

Step 4: when the fish is slightly yellow, stir the frying pan to turn the fish over and fry on the other side.

Step 5: after frying both sides, pour in boiling water and bring to a boil. Turn to low heat and simmer for 10 minutes.

Step 6: add the right amount of salt, sprinkle with white pepper, put into the onion knot, a pot of spicy milk soup crucian carp is ready!

Materials required:

Fresh crucian carp: 600g

Ginger: a small piece

Shallot: three or two

Oil: right amount

Salt: right amount

White pepper: right amount

Precautions: 1. The fish body must be drained or dried, otherwise the hot oil will burst when frying, which is easy to hurt people. 2. Slow frying over medium heat to reduce turning is to keep the fish intact without breaking the skin. 3. Because the fish is very fresh, it doesn't need too much seasoning. It's original.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Nong Tang Ji Yu