【prolactin Soup】hundred Pages of Crucian Carp Soup
1.
Prepare a fresh crucian carp about a catty, remove the scales and internal organs, and scrape off the black film in the belly.
2.
Prepare two thousand skins, appropriate amount of coriander, one piece of ginger, and three pieces of garlic.
3.
Thousands of peels, shredded, washed with water.
4.
Shred ginger and diced garlic.
5.
Heat the pan, boil the water in the pan, and drain the oil. Put a little salt (the purpose is to prevent the fried fish from sticking to the pan), and fry the fish over medium heat. Fry the fish until slightly yellow on one side and turn it over. Then pour ginger and garlic granules and stir a few times.
6.
Pour in an appropriate amount of water and bring to a high heat until the soup boils.
7.
After the water has boiled, add Baiye, and continue to cook for about five minutes on high heat.
8.
Then, poke the head of the fish with chopsticks. When it is almost done, add a little chopped pepper, some salt, a teaspoon of chicken essence, and some oyster sauce to taste.
9.
Add the coriander when it's about to come out of the pan.
10.
Finished product.
11.
One more piece.
12.
Thick crucian carp soup.
Tips:
Reminders: 1. When frying fish, dry the excess water in the pan and add oil to prevent the oil from spilling out. 2. Add a little salt to fry the fish, so that the fish will not stick to the pan. 3. Add a few drops of white vinegar to the crucian carp. One is to remove the fishy and the other is to better cook the calcium and protein in the crucian, so that the soup will be thicker and more fragrant. 4. Fry it first, and then add water to boil the soup. Not only can it remove the fishy, the soup will also be thicker, which has a good effect on the regulation of constipation in the parturients.
