CarpThere are many ways to cook carp soup, and the flavors vary.I often make different variations at home.CarpCarp soupand have also discovered some tips for making delicious carp soup.So, how to make delicious carp soup, what are the complete recipes for carp soup? Next, I will introduce them.

How to make delicious carp soup

Many people find that the soup tastes bitter when making carp soup, why is that?One reason may be that the gallbladder of the carp has been damaged. Another reason may be that the black membrane inside the fish's belly cavity has not been washed away during cleaning. If the black membrane is not cleaned, it will also have a bitter taste.If the gallbladder is damaged, you can use rice wine, ricevinegaror baking soda water to apply to the fish, then just rinse it with clean water.Or use soda water,lemonflavored soda, which also works well.

Complete recipes for carp soup: Sour Cabbage Carp Soup

Ingredients

400g live carp, 100g sour cabbage, cookedham25g,Chinese artichoke25g, freshgreens10g, green onion, ginger15g, salt 5g,MSG1g, cooking wine 10g,black pepper1g, 1000g milk, appropriate amount of vegetable oil.Instructions

1, Clean the carp by removing scales, gills, and internal organs, and rinse it with clean water.

Make parallel knife marks with a 1.5 cm spacing on both sides of the fish, and blanch it in boiling water.2, Wash the sour cabbage and

greensblanch and cut into 3 cm segments.Cut the cooked ham and Chinese artichoke into long rectangular pieces.3, Place a wok on high heat, add vegetable oil, when it is about 40% hot, add green onion, ginger, cooking wine, sour cabbage, and Chinese artichoke.

4, Add milk, carp, bring to a boil, and then sprinkle with

soupbubbles, then simmer over medium heat for 20 minutes, then add salt, MSG, black pepper, and simmer until the ingredients are cooked through, and finally add ham pieces.Tips for making delicious carp soup

1, When making knife marks on the carp, the knife marks should not be too deep.

2, Simmer over medium heat to maintain a rolling boil, but do not make it too violent.

3, Add salt later.

Carp soup recipe:

Yellowbean sproutsCarp soupIngredients

400g live carp,

bean sprouts200g, 10g green onion, 5g ginger, salt 5g, MSG 1g, cooking wine 10g.1000g milk, 1g black pepper,sesameoil 2g.40g vegetable oil.Instructions

1, Clean the fish by removing scales, gills, and internal organs, rinse it with clean water, and make parallel knife marks with a 1 cm spacing on both sides of the fish, blanch it in boiling water;

200g bean sprouts blanch in boiling water and remove.2, Place a wok on high heat, add vegetable oil, when it is about 60% hot, add carp and briefly sear it.

3, Add green onion, ginger, milk, cooking wine, bean sprouts, and 1000g water, bring to a boil, and then remove the soup bubbles.

4, Cover and simmer over medium heat until the soup turns milky white, and remove the green onion and ginger.

5, Add salt, MSG, and black pepper and simmer for about 5 minutes, then pour in sesame oil and stir until well mixed, and serve in soup bowls.

Tips for making carp soup

1, Choose live carp.

2, When frying the fish, the oil temperature should be high, and the oil should be evenly distributed on the bottom of the pan to prevent sticking.

3, Simmer the carp over medium heat to make the soup white.

4, Add salt after the soup is cooked for a while to melt the soup flavor.

Lily

How to make carp soupIngredients

500g carp, 100g lily.

vegetable oil 500g,salt2g, black pepper 1g.Method

1, Clean the carp by removing scales, gills, and internal organs, wash it, dry it, and put it in a pot of oil, and cook it until cooked, and then remove it.

Lily, remove the impurities, and soak in warm water for half an hour.2, Put the carp and lily in a sand pot, add 100g water, and cook over high heat, skim off the foam, and then simmer over low heat until cooked, add salt and black pepper, and serve in soup bowls.

2 Place crucian carp and lotus root in a pot with 100g of water, bring to a boil over high heat.Reduce heat to medium-low.Skim off any foam, then continue cooking over low heat until the fish and lotus root are cooked through. Add salt and pepper, and serve in bowls.