Should crucian carp be marinated in advance for crucian carp soup? How to marinate crucian carp for crucian carp soup

We all know that crucian carp soup is a popular fish soup. It has many ways of making, delicious taste, high nutritional value, and moderate consumption is good for the body. Many people like to drink crucian carp soup. The crucian carp for crucian carp soup is generally marinated in advance, so how to marinate the crucian carp for crucian carp soup? Let's take a closer look!

Does the crucian carp for crucian carp soup need to be marinated?

The crucian carp for crucian carp soup needs to be marinated.

Because fish meat itself has a distinct fishy smell, marinating the fish can reduce the fishy smell a lot, making the fish meat more fresh and fragrant when fried, and making the stewed fish soup more delicious. Secondly, if the crucian carp is not marinated first, it will be difficult to season the fish meat when stewing the soup later (the added salt will be completely absorbed into the soup, and it will be difficult to taste the saltiness of the fish meat). The soup can only be milky white and fragrant, but the fish meat will not be fresh and fragrant. The fish meat will taste very bland and not go well with rice at all. To sum up, if you want the fish meat to go well with rice when stewing fish soup, it is recommended to marinate the fish first.

How to marinate crucian carp for crucian carp soup

Clean and remove the internal organs

The most important thing at the beginning is to clean the fish. All the fish scales must be removed. Then after cutting open the fish's belly, we need to drain the blood in its belly, and then wash it clean. There will be various internal organs in it, so make sure to wash them all clean. You can keep the fish bubbles if you like to eat them, but you have to hold them in, otherwise they will scare you if they explode when cooking.

Remove fishy lines

In fact, many people don’t know that there is actually a fishy line about two or three centimeters away from the fish head. If we don’t remove the line when we wash it, no matter how much vinegar or cooking wine you put, we can’t get rid of the fishy smell of the fish itself. Make a small cut about 2-3 centimeters away from the fish head. Remember that the button cloth cover is very deep, otherwise the fishy line will be cut off and you can’t pull it out. Cut it about half the depth of the knife fish body. After cutting it open, you will see a small white dot inside. After seeing it, you need to reach in and touch this small white dot, and then don’t pull it out too much. At the same time, you need to lift the fish’s tail upwards to let the fish head droop. Soon the fish line will be pulled out. This is why many people always taste a fishy smell when they cook fish soup or fry fish.

Rinse again

Rinse again twice, drain and put into a bowl for later use. Peel and slice the ginger, smash and chop the garlic, and set aside.

Marinated with cooking wine

Apply a layer of cooking wine evenly on the surface of the crucian carp, apply a little cooking wine and salt inside the belly of the fish, then place a few slices of ginger inside and on the surface of the belly of the fish and marinate for 10 minutes (note, do not apply salt on the surface of the crucian carp).

How to make crucian carp soup

1. Prepare the fish. Remove the gills, scales and internal organs. Wash it clean. Remember to wash the black film in the belly clean, as it is the source of the fishy smell. Marinate the fish with some salt.

2. Fry the fish. Fry the fish until both sides are golden brown according to the method I provided earlier.

3. Pour in the prepared boiling water and add some ginger slices. I personally like to add some pickled cowpeas or pickled ginger to enhance the flavor and a little cooking wine.

4. Bring to a boil over high heat and boil for 10 minutes, then turn to medium heat and continue simmering for 20-30 minutes.

You can't use high heat all the time, after all, we still want to drink the soup, and it will be dry if you use high heat for 30 minutes! Therefore, you only need to emulsify it evenly in the first ten minutes, and then keep it boiling on medium heat.

5. When it is almost time to serve, add salt and chopped green onions. Crucian carp is already very fresh, so don't add all kinds of seasonings. Just a little salt is enough!