Crucian Carp with Vinegar Pepper
1.
Remove the internal organs and gills of the crucian carp, wash it, and cut a few knives on the back.
2.
Prepare green onion, ginger and garlic.
3.
Heat the pan into the oil, add the crucian carp, and fry it on both sides.
4.
Pour in boiling water, add the chopped green onion, ginger and garlic, and bring to a boil.
5.
Add salt to taste and cook on low heat for 20-30 minutes.
6.
Pour 2 tablespoons of vinegar in the fish bowl.
7.
Pour the cooked fish and soup into a bowl.
8.
Sprinkle with pepper.
9.
Decorate with coriander or chives, you can eat it, let's have a bite of soup first!
Tips:
The vinegar is added to the bowl to prevent the vinegar from volatilizing and maintain the original taste and fragrance of the vinegar.
Regarding milky white soup: the soup is milky white, and the fish should be fried and boiled on high fire after adding water, then turn to medium and low heat and simmer slowly. I have tried heated water and cold water respectively. The soup can be thick and white. The problem is that it needs to be boiled on a high fire.