(keep in mind 2 tips to make the soup white but not fishy)(lao ji ge miao zhao ji ke zhu chu tang bai bu xing de shui zhu huo yu shui zhu huo yu )

(keep in mind 2 tips to make the soup white but not fishy)

Introduction:

"Today, this water boiled live fish is the most primitive farmhouse cooking method. The soup is thick, white and not fishy. You can drink two bowls full. And it's very healthy. There's no extra chili oil. Even if you're a novice in the kitchen, just remember the two steps. I believe you can make this way of cooking live fish. The most taboo thing about cooking fish is to eat fishy smell. I didn't know how to cook well at the beginning of cooking, and I didn't like to eat it. Later, I asked my elders to think about it, so it's easy to start. If you like fish, you can try my recipe It's simple and delicious. I can't help eating half a bowl of rice with fish soup. The soup is so thick and white after only 10 minutes of cooking. I guarantee with my personality that there is absolutely no soup treasure added. "

Production steps:

Step 1: prepare ingredients

Step 2: a grass carp

Step 3: put oil in the pot, add scallion, garlic, ginger, star anise, dried pepper, scallion, stir fry over low heat, and take out the oil for standby

Step 4: prepare another soup pot (make a high soup), add water, add the ingredients from step 1, add chicken essence, white pepper, salt and cooking wine, and boil for later use

Step 5: continue to heat the frying oil, add the fish and fry for 2-3 minutes

Step 6: pour the boiled soup into the pan of fried fish

Step 7: cook over high heat for 10 minutes, add celery and chives, then remove

Step 8: thick white soup

Materials required:

Grass carp: moderate

Scallion: right amount

Star anise: right amount

Chives: right amount

Garlic: right amount

Ginger: moderate

Dry pepper: right amount

Celery: moderate

Salt: right amount

Chicken essence: appropriate amount

White pepper: moderate

Cooking wine: moderate

Note: to make thick white and non fishy fish soup, just pay attention to the following 2 points: 1) fry the fish in the pot first; 2) cook the fish in hot water. Tips: when you raise the soup, add more chicken essence than usual. White pepper is a must. You can not eat spicy food without adding dry pepper. When frying the fish, you should pay attention not to move the fish immediately Otherwise, the meat is easy to break. According to the time of your fish, you can see that the skin of the fish is a little yellowish. My fish is 1 jin 8 Liang. The fire is 3 minutes. I must wash the black film in the belly of the fish

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Lao Ji Ge Miao Zhao Ji Ke Zhu Chu Tang Bai Bu Xing De Shui Zhu Huo Yu Shui Zhu Huo Yu