There is a folk saying that "winter crucian carp and summer carp" is about to enter winter, and it's time to drink crucian fish soup best season!
Crucian carp is rich in nutrients, eat it frequently to enhance resistance, and it can be cooked in many ways, such as frying, braising, soup, etc... No matter what kind of cooking method, these places must be cleaned before the crucian is cooked. , Otherwise the muddy smell is very heavy, which will affect the taste!
1. fish scales , fish gills, but basically these fish vendors will help us deal with them.
2. The black film on the fish blood and belly should be thoroughly cleaned. The blood of the crucian carp is particularly fishy. Wash it several times. The black film on the belly of the fish is the source of fishy and bitterness. Use a knife or kitchen The paper can be cleaned up.
3. The black membrane mucous glands on the fish. After removing the scales, there is a black membrane on the fish with a kind of mucous glands, which secrete a very fishy substance, use a knife It can be removed by lightly cutting.
Clean the above, add some ginger cooking wine, salt, and marinate for 10 minutes. No matter what cooking method is used, the crucian carp is not fishy or greasy, and it is delicious and sweet!
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