Milky white crucian carp soup! And crispy fish residue that you can eat with thorns!

Cooking Instructions

1. 1. After the crucian carp is marinated with salt and cooking wine for half an hour, wash it well, use kitchen paper to remove the excess water, put oil in the pot, sprinkle some salt to prevent it from sticking to the pan, and fry the crucian carp on both sides.
   2. Use a spatula to chop the whole fish in the pot, chop all the fish bones if they can be chopped, and continue to stir-fry in the pot.

   

2. 3. On high heat , add boiling water and cook for about 6 minutes.

   

3. 4. Strain through a finely dotted colander.

   

4. 5. After the first filter, add boiling water to the meat residue in the pot for a second time, on high heat for about 6 minutes, and then filter, and the fish soup boiled for the second time is also very white!

   

5. 6. You will get a large pot of fish soup boiled twice, add salt , white pepper and chicken essence (increase or decrease according to your like, you can also add it without it)), chopped green onions.

   

6. 7. Heat another oil in the pot (an appropriate amount more), add the remaining fish residue, fry the water, and then fry in the pan until crispy.

   

7. 8. (Put a little too much oil, a lot of bubbles) Wait until most of the fish bones and fish meat are crispy, put in the barbecue seasoning (if you like spicy, you can add chili noodles, pepper noodles, etc.)

   

8. 9. The fish and small thorns are freshly baked and crunchy and delicious

   

9. 10. Finally, I made a bowl of noodles with fish broth, with burnt fish residue, which was perfect (in the end, I felt that the noodles had no oil, and it was too delicious to pour some oil from fried fish)