3 crucial step let soup of fish of crucian carp of boiled in clear soup you stew a delicacy of Shang Nong flavour easily the practice of the soup of crucian carp fish that lubricious Bai Shi suckles
" classics of a book on Chinese medicine is scanty " in write: "Crucian carp fish flavors fill bowel, do not have with disease hinder, this buts to often can be fed in Zhu Yu " .
The nutrient value of fish of this shows crucian carp is very high, contain rich protein and a variety of vitamins and human body place must amino acid, mouthfeel is fresh and tender and not fat be bored with, often eat crucian carp fish to be able to improve the health, decrease fat, conduce to fall blood pressure and fall hematic fat, prolong life.
During the puerpera is confined water of soup of many bits of soup is paid attention to on food, soup of crucian carp fish can provide rich nourishment not only, still conduce to stimulative lactescence, it is again good a when do not pass filling soup.
Every family can do boiling water of crucian carp fish, but total someone says why the boiling water of crucian carp fish that I warm is done not have the sort of thick feel in vain, and how is still having fishy smell to return a responsibility? Want to remember 3 crucial step only, the boiling water of crucian carp fish that everybody can warm a delicacy of Shang Nong flavour, lubricious Bai Shi to suckle.

With makings 

Crucian carp fish
 1
Ginger
 2
Salt
 Right amount

3 crucial step let soup of fish of crucian carp of boiled in clear soup you stew a delicacy of Shang Nong flavour easily the practice of the soup of crucian carp fish that lubricious Bai Shi suckles 

  1. Kill fish of fresh crucian carp now, fish must fresh, ability won't give fishy smell; The boss lets be cleared away to you when buying a fish below, go scale dig or dig out with a finger or sth pointed is branchial, open abdomen clear bowel; After coming home must give processing the black film in piscine abdomen clean, kongfu is done not have when inn-keeper is whole processing is so careful; Clean a few times well with water, abluent hind the moisture that use clean cloth or is surface of body of clean fish of blot of kitchen paper towel.

    3 crucial step let soup of fish of crucian carp of boiled in clear soup you stew a delicacy of Shang Nong flavour easily the practice measure of the soup of crucian carp fish that lubricious Bai Shi suckles 1

  2. After piscine body air, the surface takes a dry starch gently, thin thin OK, need not much; Oil is put inside boiler, next fish after burning heat enter boiler simmer in water, decoct when the conflagration in using or it is medium baking temperature, it is the fish can finalize the design very quickly, 2 it is to conduce to soup thicken white.

    3 crucial step let soup of fish of crucian carp of boiled in clear soup you stew a delicacy of Shang Nong flavour easily the practice measure of the soup of crucian carp fish that lubricious Bai Shi suckles 2

  3. The fish pours boiled water to enter boiler after two sides decoct is yellow, put two ginger, open big baked wheaten cake; It is OK to need to put two gingers only, what cooking wine, anise waits condiments a moment to need not be put, makings put much can obscure the little taste of piscine soup. Water can be put more a little a bit, should boil considering piscine soup the water in the process is divided evaporate.

    3 crucial step let soup of fish of crucian carp of boiled in clear soup you stew a delicacy of Shang Nong flavour easily the practice measure of the soup of crucian carp fish that lubricious Bai Shi suckles 3

  4. Conflagration makes piscine soup boiling rise, piscine soup controls crucian carp 25 minutes to be able to have been stewed in all, before 10 minutes must open conflagration to hold the boiling position of piscine soup; Remember conflagration gives hoosh, small fire stews clear soup, igneous big boiling water just can change grandma white.

    3 crucial step let soup of fish of crucian carp of boiled in clear soup you stew a delicacy of Shang Nong flavour easily the practice measure of the soup of crucian carp fish that lubricious Bai Shi suckles 4

  5. Conflagration boils on 10 minutes, shang Se has become resemble suckling same cream color, can build at this moment on boiler lid stews 10 minutes again with small fire.

    3 crucial step let soup of fish of crucian carp of boiled in clear soup you stew a delicacy of Shang Nong flavour easily the practice measure of the soup of crucian carp fish that lubricious Bai Shi suckles 5

  6. Can see moisture had evaporated many, below the attune that add salt salty weak, it is OK to stew 5 minutes again.

    3 crucial step let soup of fish of crucian carp of boiled in clear soup you stew a delicacy of Shang Nong flavour easily the practice measure of the soup of crucian carp fish that lubricious Bai Shi suckles 6

  7. The soup of crucian carp fish that delicacy of soup thick flavour, lubricious Bai Shi suckles has been stewed, like caraway olfactory to be scattered again on nod caraway end to be able to be drunk.

    3 crucial step let soup of fish of crucian carp of boiled in clear soup you stew a delicacy of Shang Nong flavour easily the practice measure of the soup of crucian carp fish that lubricious Bai Shi suckles 7

Small stick person

Soup of fish of crucian carp of boiled in clear soup is ivory, it is the result of the adipose emulsification as a result of crucian carp fish, the 3 big keys that so piscine soup tastes delicious Shang Nong is like a grandma nod is:
Live fish of fish of 1. fresh crucian carp is slaughtered now, clear the film inside good fish abdomen, rinse clean.
2. fish wants decoct of the conflagration in using to fizzle out, add water to stew again.
Before 10 minutes of 3. stew want conflagration to maintain fierce boil, remember conflagration gives hoosh, small fire stews clear soup.
2019-12-29
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