(keep in Mind 2 Coups to Cook Boiled Live Fish that is White in Soup and Not Fishy) Boiled Live Fish

Name: (keep in Mind 2 Coups to Cook Boiled Live Fish that is White in Soup and Not Fishy) Boiled Live Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some grass carp; Some Green onions; Some star anise; Some Chives; Some garlic; Some ginger; Some Dried chili; Some celery; Some salt; Some Chicken Essence; Some White pepper; Some Cooking Wine

by Wayward Wildcat

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Today, this boiled live fish is the most primitive farm cooking method. The soup is thick and not fishy. You can drink 2 bowls full.
And the method is very healthy. There is no extra chili oil. Even a novice in the kitchen, as long as you keep in mind 2 steps, I believe you can make this boiled fish. The most taboo thing is to eat the fishy smell.
When I first started cooking, I didn’t know how to cook, and I didn’t like to eat. Later, I asked my elders. I was thinking about it. It’s easy to get started. Friends who like fish can try my recipe. It’s simple and delicious. Use fish. Bibimbap can’t help but eat half a bowl more to see that the soup has only been boiled for 10 minutes and it’s so thick and white. I use my personality to ensure that there is absolutely no thick soup.”

(keep in Mind 2 Coups to Cook Boiled Live Fish that is White in Soup and Not Fishy) Boiled Live Fish

1. Prepare ingredients

(keep in Mind 2 Coups to Cook Boiled Live Fish that is White in Soup and Not Fishy) Boiled Live Fish recipe

2. 1 grass carp

3. Put oil in the pot, add scallions, garlic, ginger, star anise, dried chili and chives, stir fragrant on a low heat, remove and set aside (leave the oil in the pot for later use, remove the ingredients)

4. Prepare another soup pot (make a stock), put it in water, add the ingredients from step 1, add chicken essence, white pepper, salt, cooking wine and bring to a boil.

5. The oil of the fragrant ingredients continues to heat, add the fish meat, and fry on high heat for 2-3 minutes

6. Pour the boiled stock into the pan of fried fish

7. Boil on high heat for 10 minutes, add celery and chives, then serve

8. Thick white soup

Tips:
To cook a thick white and non-fishy fish soup, you only need to pay attention to the following 2 points

1) Fry the fish first

2) Be sure to boil the fish in hot water

Tips: The amount of chicken essence added when adjusting the stock is a little more than the usual amount of cooking

White pepper must be added

If you don’t eat spicy food, you don’t need to add dried chili peppers without affecting the taste

When frying fish, pay attention to it. Don’t move the fish immediately after it’s in the pan, otherwise it will break easily.

Set the time according to your own fish meat, and you can see that the fish skin is a little yellowish when fried

My fish is 1 catty and 8 taels. The fire is 3 minutes.

Be sure to clean the black film in the belly of the fish