"Winter crucian carp and summer catfish", stewed crucian carp soup in autumn and winter, don't fry it, add one more ingredient, dispel cold and be nutritious

 

 Autumn and winter stewed crucian carp soup I still prefer to stew or stew over water, the fishy smell can be reduced by adding some seasonings, the following will share with you a casserole crucian carp soup practice, the taste is particularly delicious, no need to fry, more suitable for novices, stewed crucian carp soup also added an ingredient, not only to make the soup taste more umami, the nutritional value will be better, the following article will be detailed, like friends can try!

【Raw materials】crucian carp, ginger, white pepper, cooking wine, red dates, wolfberry;

【How to make casserole crucian carp soup】

1. The crucian carp soup is generally recommended to cook directly after processing, you can buy the crucian carp and raise it at home, the vitality of the crucian carp is very tenacious, put it in a large basin, add a little more water, and then put the basin in the pool, the faucet is turned on, the water flow does not need to be very large, the feeling of ticking and dripping, about two or three seconds can drip a drop of water on the line, and the crucian carp can be raised at home for several days with this method.

2. When preparing to stew crucian carp soup, dispose of the crucian carp, fish scales, internal organs and blood should be completely cleaned, and then use a knife to scrape the black film on the fish skin after cleaning, and scrape it in reverse, from the tail to the direction of the fish head, so that it can be scraped more cleanly, and rinse it again after scraping, which can well remove the fishy smell.

3. After the crucian carp is processed, prepare a piece of lean meat, which is the key to the deliciousness and more nutritious crucian carp soup, and the lean pork is rich in protein, carbohydrates, calcium, iron, phosphorus and other nutrients. It has a good effect on iron deficiency anemia, repairing and renewing cells, and promoting metabolism.

4. Prepare some ingredients to remove the fishy, a little more ginger, a little cooking wine and white pepper, white pepper can not only remove the fishy and increase the freshness, but also have the effect of dissipating cold in the warmth.

5. Cut the prepared lean pork into diced meat or minced meat, add a little cooking wine, light soy sauce to taste, stir evenly, and stuff the processed lean pork into the belly of the fish, there is no requirement for the amount of lean meat, as long as it is not stuffed too tightly, because the lean meat is stuffed too tightly and it is not easy to cook when stewed, after stuffing the lean meat, put a few slices of ginger in the belly of the fish.

6. Put the whole processed fish into the casserole, add a little more ginger slices, a tablespoon or so of cooking wine, a little white pepper and an appropriate amount of water, the amount of water should not be too much, otherwise the umami of the fish will be diluted and boiled over high heat.

7. After boiling over high heat, skim off the foam on the surface, turn to low heat and simmer for half an hour.

8. After stewing, season again, add a little salt, red dates and wolfberries, and simmer for another 5 minutes.

9. The crucian carp soup stewed in this way tastes particularly delicious, with lean meat and a light grease, but it is not greasy, and the elderly and children can drink it.

Summary of the preparation of casserole crucian carp soup:

1. The freshness of the fish has a great impact on the umami of the soup, the soup stewed from fresh fish is better, and the frozen fish is not recommended to stew the soup.

2. It is not recommended to reheat crucian carp soup repeatedly, and the amount of one simmer at a time is the best.