-Processing crucian carp-
Getting rid of fishy smell is biggest difficulty of fish soup!
How you do it: fry shallots and ginger, fry fish.
Our approach is to steam first, then fry.
Put two slices of ginger and three slices of green onions on body of the fish and cook over high heat for 7-8 minutes.
▼Steamed water is smell of fish itself▼
Throw it away! ! !
Open medium and low fire, pour in half a spoonful of oil, add chopped green onions, ginger, crucian carp,
Fry, stirring, 5 minutes.
After fish turns golden brown, pour 4 and a half bowls of hot water,
Simmer for 10 minutes over high heat and soup will quickly turn a refreshing milky white.
Strain soup through a fine-hole colander and set aside.
-Clamshells and hairy crabs-
No one wants to eat sand in a shellfish!
Your method: raise for half a day, spit sand and blanch.
Our approach: blanch first, remove half of shell and wash it.
The water in pot is boiling, pour in a spoonful of cooking wine, put in 4 clams,
Blanch until shell opens, remove half of shell after removal,
Wash away any remaining dirt and grit.
Crab paste and crab caviar are key to umami!
Your method: Wrap in flour and then fry to keep creamy yellow color.
Our approach: fry crab butter without sticking to flour.
Open medium heat, heat pan,
Put crab paste cut side down and top with three tablespoons of cooking wine!
Stir-fry until crab shell changes color and fry crab oil~
Pour carp soup into fried hairy crab,
Add 2 pieces of wax gourd, 4 green onions and 3 slices of ginger.
▲This yellow layer is crab oil~
Winter melon is our timer for today.
When winter melon is translucent, add clams and prawns.
Add 1 tsp. salt, 1/3 tsp. pepper, 1 tsp chicken powder,
Cook over medium heat for 5 minutes.
This bowl of fresh soup
He warms my heart all year round.