Crucian Carp Soup is a prevalent home cuisine in China, which comes with the handy cooking method. Crucian Carp is a fish with delicate flesh, abundant nutrition. Crucian Carp Soup presents a whitish color appearance and mouth-watery tasty flavor, which is deemed as a nourishing dish in the Chinese Dietary Therapy culture.
- 2-3 crucian carps
- 1 small piece of ginger, cut into pieces
- A little coriander (or a few stalks scallions), chopped
- 4-5 tablespoons of edible oil
- 1 teaspoon of salt
- 1 tablespoon of cooking liquor
- Some boiled water
- Suck the remaining water on the fish by kitchen paper after the crucian carps are cleanly washed.
- Heat the wok, and then pour in edible oil. Fry the crucian carps to both sides turned slightly yellow.
Tips: For frying the fishes, non-stick pans are strongly recommended for beginners, as ordinary pans will require sufficient techniques.
- By done of the fishes frying, pour in the prepared boiled water with the amount of water exceeding 3/4 of the fish.
- Put in ginger and cooking liquor, cover the lid upon the water boiling, adjust to a small fire and simmer for 20-25 minutes. Keep in mind to add salt into the pot at the 10 minutes since simmering.
- Put the prepared coriander (or stalks scallions) into the wok when the 20-25 minutes’ simmering is over, and the Crucian Carp Soup is ready to serve!
Crucian Carp Soup is considered a relatively simple dish in Chinese cuisine, with its difficulty mainly focusing on the fishes frying. Many beginners caused the fishes to stick to the bottom of the wok, or messed the fishes while turning them over, both of which have become the nightmares for beginners! Please keep in mind to fry with a small fire, and wait for 2 minutes frying before to try to turn the fishes over to the other sides (this period depends on your firepower.) Practice makes master, try a few times more, and you will learn the secret of success.