Milky White Crucian Fish Soup

Milky White Crucian Fish Soup

1. Remove the scales and internal organs of the crucian carp, wash and control the water (the black film in the belly of the fish must be removed when cleaning, so that the crucian carp can be treated so that the stewed fish soup does not have an earthy smell)

2. Slice green onion, slice ginger

3. Add a little oil to the pot to heat up, add the crucian carp on low heat and fry until golden on both sides

4. Quickly rush into boiling water and bring to a boil

5. The water in the soup pot should be brought to a boil in advance, pour the crucian carp and the soup together

6. Bring to a boil on high heat, skim the foam in the soup

7. Add green onions, ginger, white vinegar, white wine, and white pepper to a boil

8. Boil for 20 minutes on high fire, then 20 minutes on medium and small fire, and skim the foam during the process.

9. It’s time to drink, add salt and other seasonings to your bowl and pour into the crucian carp soup.

Tips:

1. Fry the fish before boiling the soup to remove the fishy smell, and the stew is not easy to disperse.
2. When boiling the fish soup, use boiling water and high heat at the beginning, so that you can make a good soup.
3. Don't add salt when boiling the soup, which will reduce the umami taste of the soup. Season it when you drink it.