1. The crucian carp is removed from the scales and gills, and the mouth is removed to remove all the mucus on the surface of the carp and the black film in the abdomen of the fish. This is the key to removing the fishy smell of the carp.
2. Use a knife to cut three cuts on both sides of the crucian carp. Then use a little salt and cooking wine to wipe them evenly, and marinate for ten minutes.
3. Cut off the outer crusty of the winter melon, dig out the inner flesh and seeds, and then cut into thin slices with a knife. Peel the ginger and cut into thin strips, and cut the shallots into small pieces for later use.
4. Heat the non-stick pan, add an appropriate amount of cooking oil, after the oil is hot, wipe the surface of the crucian carp with kitchen paper towels, and then put it into the pan.
5. Fry both sides of the crucian carp until the color is set
6. Add shredded ginger and green onion, stir fry for a fragrant flavor.
7. Prepare a pot of boiling water, then pour boiling water into the pot, add enough water at a time, and be sure to add boiling water to produce a white soup.
8. Turn on high heat and cook for about 10 minutes until the soup becomes thick and white.
9. Put the winter melon slices in the pot, after the high heat boils, turn to medium and low heat, and continue to cook for about 10 minutes.
10. After the winter melon is boiled until transparent, add salt and white pepper to the pot, mix well, put it in a bowl, and serve.
Tips:1. Crucian carp must be fried until slightly yellow, and then boiled, to make a thick white soup. Moreover, the nutrients of fish meat must be easily absorbed by the human body after being dissolved by the oil.
2. The best way to fry the fish is to use a non-stick pan. When frying, heat the pan with hot oil. Don't rush to move the fish after putting it in the pan. Once the fish is almost fried, shake the pan and when the fish can slide, Turn it over and fry.
3. Milky soup is the color formed after fat is emulsified in water. The more fat the fish, the whiter the soup will be. Therefore, the fish must first fry the skin and the fat on the surface, and then boil it over a high fire, the fat will emulsify and whiten.
