How to prevent the skin of crucian carp from falling off when frying crucian carp soup ...

We all know that crucian carp soup is delicious, nutritious, and has a variety of cooking methods. It has a good edible value and is a popular fish soup. Many people like to eat crucian carp soup. When cooking crucian carp soup, it is usually fried first. So how to prevent the skin from falling off when frying crucian carp soup? Let's take a closer look!

How to prevent the carp skin from peeling off when frying it

Wipe dry the surface of the marinated crucian carp with kitchen paper (be sure to wipe dry the surface of the crucian carp), heat the pan, pour in a little cooking oil, turn to low heat when the oil temperature reaches 50%, sprinkle a handful of salt evenly on the bottom of the pan, then put in the marinated crucian carp and fry slowly on low heat (note, do not rush when frying the fish, make sure to fry slowly on low heat).

After frying the crucian carp until one side is golden brown, carefully turn it over and continue frying the other side. Continue frying until both sides of the crucian carp are golden brown, then add the chopped garlic and remaining ginger slices to enhance the flavor.

Why the fish skin doesn't fall off easily in crucian carp soup

When frying fish, be sure to wipe off the moisture on the surface of the fish first.

Many people simply drain the water from the fish and fry it in the pan, which causes the fish to often stick to the pan but they can't find the reason. In fact, this step of "wiping the water off the fish" is one of the key reasons why the fish sticks to the pan. Why do you say that? Because if there is residual water on the surface of the crucian carp, then after the crucian carp is put into the pan, because the water first contacts the hot oil, the fish meat will not be immediately heated and shaped. The fish meat on the surface of the crucian carp will directly contact the bottom of the pan first, and at this time the water just evaporates. At this time, the fish meat will naturally be shaped after being heated and shaped together with the bottom of the pan, forming a sticky pan. Therefore, not wiping the water in this step is a fatal mistake for frying fish. Similarly, if the water on the surface of the crucian carp is completely wiped dry first, then the fish meat will be heated and tightened immediately after the crucian carp is put into the pan, so the fish meat will not easily form adhesion when it contacts the bottom of the pan after being shaped, and then the process of frying the fish meat will be much smoother. Therefore, this step is a very critical core point for frying fish, and it is also a point that everyone often ignores when frying fish and always breaks the skin and sticks to the pan.

How to make crucian carp soup

Ingredients: 2 crucian carps, 1 pound of tofu, 100 grams of lean meat, 2 pieces of ginger, oil, salt, sugar, cooking wine

Steps:

1: First, process the crucian carp you bought, remove all the black things inside the crucian carp, and remove all the gills. When processing the crucian carp, be sure not to break the gallbladder, otherwise the soup will taste bitter.

2: Prepare a piece of ginger, wash the pot, heat the pot and rub the pot twice with ginger to prevent the fish skin from breaking easily. After rubbing, throw away the ginger and prepare another piece of ginger to chop.

3: Heat oil in a pan, put the shredded ginger in, add a little salt, then add the crucian carp and fry until both sides change color, then add appropriate amount of boiling water and a little cooking wine. After the water boils, add the tofu and stew in the boiling water.

4: While stewing the fish, cut the lean meat and set it aside. After the fish soup has been stewed for half an hour, you can add the lean meat. Continue stewing for 20 minutes. After 20 minutes, add a little sugar to enhance the flavor and it is ready to serve.