Method for making crucian carp vermicelli soup

Method for making crucian carp vermicelli soup

1. Cut the killed crucian carp, season with ginger and a little salt, and marinate for 10 minute.

2. Soak the vermicelli in warm water.

3. Prepare ginger, garlic, star anise, chives and coriander.

4. Heat the oil, put the fish shuttle into the pot and remove the fishy smell. Make the soup more fragrant.

5. Cross the bottom of the fish with a shuttle and stir-fry the prepared ginger and garlic star anise (I am from Chongqing and have prepared some spicy flowers). Stir-fry and add broth or water.

6. Add big oil (lard). This is more important, it can make the soup more viscous.

7. After the soup is boiled. Put the fish in the pot.

8. Cook for about five minutes, add vermicelli and cook for another three minutes. Add leeks. Add a little salt and monosodium glutamate. Add sugar and chicken essence.

9. Put the pot into the basin and sprinkle with coriander. Do it. Delicious, slightly sweet and sticky. This fish is fresh and tender.