Carp fish soup how to do not fishy?

Carp fish soup to fishy can use ginger, to use oil to burst the ginger; can also use lemon, vinegar, tomatoes and other acidic food and seasoning to neutralize, in order to remove the fishy flavor.

One, carp soup practice:

Carp slaughtered and washed (to remove the gills, all the viscera, black things inside the stomach, close to the middle of the bone of that blood removed clean, fish scales scraped clean, especially near the head of the bottom of the fish scales that are very hard to use scissors to cut clean).

Then drain the water (to be washed thoroughly with water, to do dried fish before drying with a cloth);

The pot will be hot, add oil, put the fish into the two sides of the frying until slightly yellow, once add enough cold water, boil, add wine, ginger to fishy, keep the fire for 10 minutes, and then change to medium heat, until the fish soup white, and then add pepper, salt, a little monosodium glutamate and sugar, and sprinkled with some chopped scallions, crucian carp soup is finished! And there is no fishy flavor.

Second, the principle of ginger to fishy

The truth of ginger "to fishy" is curcumin, ginger allyl phenol and other pungent ingredients on the other taste sensation of a suppression and masking, rather than the real fishy. The same way ginger can "remove" all other off-flavors or "positive" flavors.