Tomato Crucian Carp Soup
1.
The ingredients are shown in the picture, one or two tomatoes can be used.
2.
The fish is cleaned and drained for later use. I usually let the fish seller kill the fish, and just go home and deal with it briefly.
3.
Wash the ginger and pat it to crack for later use.
4.
Heat the wok, add a proper amount of oil, add the crucian carp and fry it when the oil is hot.
5.
Fry on one side until slightly golden brown, then turn over and fry on the other side.
6.
Add enough water, put the ginger, and bring to a boil on high heat.
7.
After boiling, keep on high heat and continue to cook until the fish soup turns milky white and then change to low heat and continue to simmer.
8.
Peel off the skin of the tomato, or draw a circle on the pedicle of the tomato, cross the tip, and heat it with boiling water for a few minutes to remove the skin.
9.
Peeled tomato slices.
10.
Boil the fish soup on high heat until milky white, add a portion of the tomatoes, and simmer for 20-30 minutes on low heat.
11.
Add an appropriate amount of salt, and you can also add a little sugar according to your personal taste.
12.
Spread the remaining tomato slices on the fish after it is out of the pan, and sprinkle with appropriate amount of coriander~
Tips:
1. The fish in the stew must buy live fish, fresh.
2. The secret of crucian carp soup is milky white after the water is boiled, it will become milky white in about 5-8 minutes.
3. For stewing crucian carp soup, use smaller crucian fish. Make two more to make the taste more fresh. I want my baby to eat the meat from the belly of the fish, so I bought a slightly larger one.
