Should we fry the crucian carp soup in the pan? Why should we fry the crucian carp?

We all know that crucian carp is a common fish food. It has various cooking methods, delicious taste, rich nutrition, and moderate consumption is good for the body. Many people often stew crucian carp soup, especially postpartum mothers. So do you need to fry it in a pot before stewing crucian carp soup? Let's take a closer look!

Why should we fry the crucian carp in advance?

To make crucian carp soup, the carp is usually fried in a pan.

Compared with other meats, fish has a stronger smell. We fry the fish in oil first, which can remove the smell and make the fish more fragrant. The meat will be more compact when stewed, and taste better and more delicious.

In fact, there are many ways to cook crucian carp soup. Common ingredients include tofu, yam, red dates, shallots, eggs, etc. Many friends stew crucian carp soup directly in the pot, which results in the fish soup being not thick and having a strong earthy smell.

What are the special requirements for stewing crucian carp

First, choose fresh crucian carp, medium size is fine, don't need to be too big, wash it inside and out, and use kitchen paper to absorb the surface moisture, so that the skin will not be broken when frying the fish. This is also a key step to remove the fishy smell.

Second, when frying fish, make sure to fry both sides thoroughly, including the head and tail. This way the fishy smell can be completely removed and the fish soup can be as white as milk.

Third, put the fried fish into cold water, add onion segments and ginger slices, bring to a boil over high heat, and simmer over medium heat for about 20 minutes. The fish soup made in this way will be white and fresh, without any fishy smell.

What should I pay attention to when stewing crucian carp?

To make fish soup more delicious:

First of all, the fish must be fresh. There are no special requirements for the fish, just freshness.

Secondly, the fish must be slaughtered and bled thoroughly, and the black membrane on the gills and abdominal cavity must be cleaned to avoid fishy smell.

Finally, fry the fish in oil, as this will allow the fish's delicious flavor to be released more thoroughly.

If you don't mind, you can add some oil or fatty meat slices when frying. The combination of animal oil and fish will make the soup thicker, whiter, more fragrant and smoother.

If you want to get a milky white fish soup, add boiling water and simmer it over high heat. This way the soup will be milky white, have a smooth and thick taste, and be very delicious.

As for seasoning, you only need a little cooking wine, ginger slices, and scallion segments to remove the fishy smell. Adding other ingredients will only overpower the flavor.