How to Make Carp Soup?

Nowadays, there is a trend of "one drop of essence makes plain water taste like soup". Hearing this, are you still daring to drink restaurant soups?

You may find hard to believe, but my method is actually very simple.A piece of ginger, a small piece of scallion (or even this can be omitted),

"Natural Freshness Fish Soup"Fish Soup”

"Natural Freshness Fish Soup"



Ingredients: wild Chinese crucian carp one, a piece of ginger, and a small piece of scallion (ordinary farmed fish can also be used, but ensure the fish is fresh)

Steps:

1: In an non-stick pan, heat up enough oil for stir-frying one dish. When hot, gently fry the fish over low heat until both sides are golden.Bring another pot of water to a rolling boil,(Both pots must be prepared simultaneously)

2: While maintaining a rolling boil in the soup pot, carefully pour the fried fish and its oil into the boiling liquid.(This step is crucial; do not let the water come to a boil before adding the fish or stop heating after adding the fish.) The heat should be well-controlled so that both pots are at the same temperature, with the water and fish being fully hot. This is key for achieving a clear broth!

3: Add the ginger and scallion, then bring the soup to a rolling boil for 3-5 minutes. Then reduce the heat and simmer for 1-1.5 hours.

4 Return to nature—no added essence needed; return to original freshness—"Chinese Crucian Carp Soup"] Salt should not be added throughout the cooking process; it can be adjusted to taste when serving.

There is no need to add salt during the cooking process, only season with it when serving according to personal taste. Do not add water halfway through cooking. If you want a more natural version, omit the ginger and scallion; this is better for mothers who are breastfeeding.