Stewed Crucian Carp Soup
1.
1. Four live crucian carp, clean them, put them in a dish and drain them for later use.
2.
2. Prepare two scallions, two garlic sprouts, cut the white and leaves of the scallion and garlic, cut the white and leaves of the scallion and garlic into small pieces, chop the leaves, slice an appropriate amount of ginger, slice four garlic, and clean the four star anise for later use.
3.
3. Prepare all the ingredients, heat up the pan and add a spoonful of oily pan and pour out. Add the oil again so that it will not stick to the pan when frying the fish. When the oil is 70% hot, slide the crucian carp along the side. Into.
4.
4. After putting the fish in, do not use a shovel to move it. Shake the pan evenly to ensure that the fish will not be battered. Fry on the other side when the fish is almost battered. Fry on both sides until golden and then put it out of the pan and put it in the pan for later use.
5.
5. Heat the remaining oil of the fried fish, add ginger, star anise, garlic, green onion and garlic in a second time, and sauté.
6.
6. Add the fried fish, add in hot water and boil, add appropriate amount of salt, cooking wine, chicken essence, and then turn to medium heat and simmer for ten to fifteen minutes. You can also add an appropriate amount of pure milk soup to your personal taste to make it fresher .
7.
7. Stew and put in a pot, add chopped green onions, garlic sprouts, and coriander leaves according to personal preference.
8.
Tips:
1.It is best to go home and kill the crucian by yourself, so that it will be fresher.
2.Before frying the fish, it is best to dry the water on the fish and put it in the pan to prevent the hot oil from splashing on the body and causing burns.
