How to make fish soup delicious?

Raw materials: crucian carp ingredients: onion, ginger, dried seaweed seasoning: sesame oil, monosodium glutamate, salt, star anise crucian carp soup;

1, material selection: first take a carp, about a catty is about the same, then remove the scales, be sure to remove them, otherwise they will not taste good, then remove the internal organs and gills of the fish, and most importantly, remove the fishy lines on both sides, wash one side with clear water and set aside.

2, knife change: cut the cleaned carp into small pieces with a knife, not too small, it is best to separate all parts, and a sharp knife is the premise;

3. Material preparation: prepare a few star anises, then cut a little onion, a little ginger and dried seaweed and put them on the counter for later use. Then prepare sesame oil, monosodium glutamate and salt;

4, pot: the wok is on fire, when it is about to smoke, add vegetable oil and immediately put the fish into the pot. Hot pot and cold oil will not stick to the pot. The specific steps are as follows: put a proper amount of cold water into the pot, not cold water, but cold water. Fill it up at once, and no water can be added in the middle. Then put the fish pieces with changed knives into the pot and heat them. The fire is too big and can't be too small. If it is too big, the fish is not cooked yet. If the fire is too small, the fish is cooked slowly and the fire is moderate. Don't cover the pot, which is convenient for the smell to evaporate; 5. defoaming: after the cold water in the pot is boiled, some white bubbles will appear in the pot. These things are not needed, or the soup made is not delicious, and these bubbles are not nutritious. It also affects the color of the soup. These bubbles will make the fish soup black, and the normal soup color is white. Just use a spatula to remove the foam from the noodle soup. Be sure to remove it. In hotels, some chefs will put some coconut juice or coloring agent in the pot for quick cooking. The soup is also milky white, but it is far from nutritious.

6. Feeding: Then turn to low heat, put the prepared onion and ginger slices into the soup, then put the star anise into it, and then add the right amount of salt. This amount is determined according to your own taste, but what needs to be explained here is that the fish is delicious and the soup is a little salty. If the soup is good, the fish will be lighter and always focus on their own taste. Everyone knows that Chinese food is too transgender. Don't take too long, or the fish will be stewed and not delicious, and it will destroy the nutrition of the fish after a long time;

7, out of the pot: it's almost time, you can turn off the fire, open the lid and you will smell the smell of fresh fish, but don't rush out of the pot, put the dried seaweed in, and then put it in with a small shovel. When shoveling, you must shovel from the side of the pot, not from the middle, or you will break up the stewed fish. Add a little monosodium glutamate, or not. The main purpose of putting monosodium glutamate is to improve the flavor of fish soup, but it is not advisable to put more, because monosodium glutamate is extracted from chemical raw material liquid ammonia, and it is unhealthy to eat more often, as long as a little is enough, mainly to improve the taste;

8, into the drum: use a foot-long soup drum, first hold the fish and then hold the fish soup, and then pour a little sesame oil on the noodle soup to improve the aroma of the soup.

Tips:

1. It's best to cook the fish in fish soup first, and then fry the fish in boiling oil until it is slightly Huang Shi, so that the soup will be as white as milk.

2. Draw a knife near the thickest part of the cheek, and you will see a white tendon everywhere. Pulled out, most of the waking taste of carp is concentrated on these two tendons.