Crucian carp with vinegar and pepper

Crucian carp with vinegar and pepper

Introduction:

"Autumn climate is dry, skin is easy to lose water, in addition to daily drinking water and cosmetics, food rehydration is also a good way, today I introduce to you this beauty soup - vinegar pepper crucian carp."

Production steps:

Step 1: remove the internal organs and gills of crucian carp, wash them, and cut them on the back.

Step 2: prepare onion, ginger and garlic.

Step 3: heat the oil in the pan and fry the crucian carp on both sides.

Step 4: pour in boiling water, add chopped onion, ginger and garlic, and bring to a boil.

Step 5: season with salt and simmer for 20-30 minutes.

Step 6: pour 2 teaspoons vinegar into the fish bowl.

Step 7: pour the cooked fish and soup into a bowl.

Step 8: Sprinkle with pepper.

Step 9: decorate coriander or chive. You can eat it. Have a soup first!

Materials required:

Crucian carp: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Salt: right amount

Vinegar: right amount

Pepper: right amount

Note: vinegar bowl is to prevent vinegar volatilization, maintain the original flavor and flavor of vinegar. On the Milky soup: the soup is milky white, the fish must be fried and boiled over high heat after adding water, and then slowly stewed over medium low heat. I have tried heated water and cold water respectively. The color of the soup can be thick and white. The problem is that it needs to be boiled over a large fire. The so-called small fire makes clear soup, and large fire makes white soup.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh