Carp Soup

Name: Carp Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1100g carp; 20g Pork belly; 30g parsley; 30g chopped green onion; 5g ginger; 2g White pepper; 10g Sugar; 10g White vinegar; 8g White wine; 1g MSG; 5g Cooking Wine; 1 teaspoon salt

by Zimo (Little Grassroots Family Food)

5.0 (1)

Favorite

30

Difficulty

Easy

Time

30m

Serving

3

The carp is fat, magnificent and beautiful, and the meat is tender and delicious. It is a familiar aquatic product that people love to eat every day. It is indispensable on the dining table during New Years and Festivals, which means "more than one year after year" and "fishing over the dragon gate" to add a festive atmosphere. The protein of carp is not only high in content, but also of good quality. The digestion and absorption rate of the human body can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D. The fat of carp is mostly unsaturated fatty acids, which can be very good. It can reduce cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity. This carp is the most commonly made by grassroots family, so please take a look if you like it.

Carp Soup

1. Wash the fish and let it dry (this fish is too big, it takes a lot of trouble to turn the pot, just buy a small one) frozen fish will not work

2. Cut off and dry, you can put some cooking wine on the surface

3. Wipe the pan with ginger slices in the pan first, especially the sticky pan, be sure to wipe it, I use a non-stick pan

4. Stir-fried pork belly for oil

5. Fish

6. Fry golden brown on both sides, add sugar, wine, vinegar

7. As long as you make fish with soup, add boiling water in this step to avoid sudden shrinkage of fish protein

8. Cover the pot, high heat, be sure to high heat for 15 minutes

9. Turn to low heat, add pepper, add salt when the soup is thick and white, and finally let the heat rise for 2 minutes, add chicken essence, put in a soup bowl, coriander and chopped green onion

Tips:
1. Fried fish, fried on both sides until golden, the fish must be fresh, not frozen;
2. Heating water, this is very important, we must add boiling water;
3. Stew, simmer slowly for 8-10 minutes after the high heat is turned on;
4. Add auxiliary materials, you can add tofu, so that the soup will be easier to stew white, and the nutrition will be better, of course, forget it if you don't like it;
5. Rehearsing, 2-3 minutes of high fire before the final pot, you can produce a very mellow milk soup, just like the above, it will not fail.