Fragrant crucian carp soup
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Step 1 . Crucian carp in soup should be fresh and just slaughtered. Remove the scales and gills, throw away the internal organs, clean them, drain the water, or wipe the water off the fish with kitchen paper towels for use.
Step 2 . Put more vegetable oil at the bottom of the pot, which is more than cooking. Put pepper and seasoning into it for about 3 minutes, pop out the flavor of pepper seasoning, then fish out the pepper seasoning and throw it away, leaving only the bottom oil.
Step 3 . Put the drained crucian carp into a hot oil pan and fry it over low heat for 3-5 minutes. When one side is fried, turn over and fry the other side. The oil in the pot will splash out after the fish are put into the pot. Be careful not to be scalded by the hot oil.
Step 4 . After the fish is fried, take out another pot and discard the oil. Put the fish in a casserole, add boiling water and ginger slices, keep on burning for 5-8 minutes after the fire is brought to a boil, turn to low heat for 40 minutes, and then cook for 40-45 minutes in total.
Step 5 . When cooking crucian carp soup, the cover of the casserole should be half open at the beginning of the big fire. After 40 minutes of turning to a small fire, the cover can be completely covered, so that the soup will not rush out! Add 2 tablespoons of salt 10 minutes before coming out of the pot. If the casserole is small, two crucian carp are about a kilo in total. If the casserole is large, three crucian carp are more suitable if you want to cook more soup at one time. If the crucian carp is small and add less than a large pot of water, you can't boil a thick white crucian carp soup! If you want to add tofu to the soup, put tofu and crucian carp into the casserole together. If you want to add shredded radish, it is recommended to add it about 8 minutes before coming out of the pot! It's best to use casseroles when making soup. The soup will taste much better!
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