Delicious carp soup

Overview

My aunt's family sent me a lot of fresh carps, which were not big in size. I picked up the big ones and kept them for braised. These smaller ones weighed about 400 grams each, and I used them to make fish soup. It was very delicious!

Tags

• soups
• soup
• shandong cuisine
• pregnant women
• maternity
• dinner with friends
• winter recipes
• banquet dishes
• remove dampness
• lactation
• carp
• cooking wine
• coriander
• fish head
• onions
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Remove scales, gills, internal organs and clean 6 small carps

   

2. 2 Cut off the joint between the fish head and body, find this white thread, pat the back of the fish gently with your hand, and take it out. This is the substance that causes the fishy smell

   

3. 3 Leave three fish heads and three whole fish. Remove the fish teeth from the fish heads to prevent the soup from being too fishy. Remove the fishy threads from the whole fish

   

4. 4 Put oil in the pan. When it is 2 minutes hot, put the fish and fish head into the pan. Fry over low heat until cooked, then turn over and fry the other side

   

5. 5 Pour cooking wine

   

6. 6 Sprinkle green onions and ginger slices into the pot

   

7. 7 Pour more hot water to cover the fish body, simmer slowly over low heat for about 30 minutes

   

8. 8 Before serving, season with appropriate amount of salt, coriander and white pepper