Should pepper and aniseed be added to stewed crucian carp? What seasonings should not be added to stewed crucian carp?

We all know that crucian carp soup is a common type of fish soup. It tastes delicious, is easy to make, and is very nutritious. Many people often drink crucian carp soup, especially postpartum mothers. There are certain requirements for the preparation of crucian carp soup, especially the choice of seasoning. So what seasoning should be used for stewing crucian carp soup? Let's take a closer look!

What seasoning is good for stewed crucian carp soup

The fish meat is tender and has a particularly good taste and texture. It is not suitable to add heavy-tasting seasonings such as pepper, star anise, pepper, and chili peppers when stewing fish. You can add onions, ginger, etc. to season it slightly to remove the fishy smell. Heavy flavors will destroy the deliciousness of the fish soup and make it taste bad.

In addition to removing the fishy parts of the fish when slaughtering and cleaning, we also need to add some seasonings or other ingredients to remove the fishy smell of crucian carp. When making crucian carp soup, we can add some cooking wine, pepper, green onion and ginger to remove the fishy smell of crucian carp. These ingredients can not only remove the fishy smell of crucian carp, but also stimulate the deliciousness of crucian carp.

Crucian carp soup has always been a nutritious food. It is very good for pregnant women, babies and patients. It is a delicacy that is easy to make in our daily life. Crucian carp soup is delicious, rich in protein, and suitable for all ages.

How to make crucian carp soup

Ingredients: 1 fresh crucian carp, half a pound of white radish;

Seasoning: 10 grams of cooking wine, 100 grams of cooked lard, 5 grams of fine salt, 2 grams of MSG, 5 grams of scallion knots, and 5 grams of ginger slices.

Steps:

1. Kill the fresh crucian carp, clean it, and make cross cuts on both sides for later use; wash the white radish, peel it, cut it into 5 cm thin strips, blanch it in boiling water and set aside;

2. Heat the pot, add 50 grams of cooked lard, stir-fry the scallion and ginger, then add the crucian carp and fry both sides. Add cooking wine, bring the water to a boil, skim off the foam and add the remaining lard, cover the pot and cook over high heat until the soup turns milky white, then remove the scallion and ginger, add the shredded radish, and cook over high heat for 4-5 minutes. Then add salt and MSG and simmer for 2 minutes before serving.

Note:

a. The raw material should be fresh crucian carp;

b. Pay attention to the integrity of the fish shape and the size of the fire when frying;

c. Lard should be used as oil;

d. Salt should be added after the soup turns milky white and stabilizes.

Tips for stewing crucian carp soup

1. When making fish soup and frying fish, the most troublesome thing is that the fish skin breaks and sticks to the pan. If you don't know how to use hot pan and cold oil, you can rub a layer of dry flour or egg liquid on the fish, so that frying fish on low heat is basically zero failure.

2. Adding boiling water to the fried fish can quickly mix with the fish fat, making the soup milky white. Because boiling water can accelerate the mixing with the fat in the fish, the color of the soup will become milky white after the boiling water is added. If cold water is used, it may take a long time to boil.

3. Adding white vinegar after frying the fish can soften the fish bones, especially after the crucian carp is boiled, the fish bones can become soft and chewable.

4. Lamb slices are added to the soup because the combination of fish and lamb brings out the freshness, making the soup taste more delicious.

5. This method can be used to make soup with all freshwater fish. If the marine fish is fresh, you can cook it according to your own preferences.