Crucian carp has many spines, so the most common way to make it is to make soup, but today the ingredients are all crucian carp. While the crucian carp soup is cooking, Wang Huisu will make a braised crucian carp next.

After the pot is hot, add peanut oil. When the oil emits blue smoke, Wang Huisu adds ginger, garlic and other ingredients to the oil pot and stir-fries until fragrant.

Tsk

The aroma spread immediately. After frying for a while, she put the other crucian carp with the modified flower knife into the pan and fried it slowly over low heat. When both sides were golden brown, she put a piece of crucian carp along the edge of the pan.

Bowl of water.

In places like restaurants, the whole fish is fried for speed, but it is easy to over-fry it, and the freshness of the fish is gone, leaving it with a bitter taste.

Now that the fish is grilled, you can add rice wine and soy sauce, which are necessary to remove the fishy smell and adjust the color.

"Add the bean paste and a little salt. Don't add too much salt, because the soy sauce and bean paste are salty."

While explaining, Wang Huisu continued to pour the soup and sauce onto the crucian carp with a spoon.

"Don't flip it too frequently, otherwise the fish will fall apart."

Fish is an easy-to-cook ingredient and will be ready in a few minutes.

Wang Huisu took a plate and gently shoveled the crucian carp onto the plate.

"Mommy, why don't you pour the soup on?" Li Wanqi looked at the pot, there was still a lot of soup.

"Don't worry, add some water starch, sugar and vinegar, season it and cook until it becomes sticky and sticks to the fish."

I saw Wang Huisu doing some operations, and the remaining soup was adjusted into the best seasoning. She poured it on the crucian carp on the plate, and the braised crucian carp was ready.

Students who like chopped green onion and coriander can sprinkle some chopped green onion and coriander on the crucian carp before pouring the soup, and then pour the soup on it for a better taste.

It's a pity that Li Wanqi doesn't eat chopped green onions, coriander, or celery. Wang Huisu usually doesn't use chopped green onions when cooking at home.

She and Li Yumin liked it very much. They didn't eat anything, but Qiqi wouldn't eat it. Even if she got the green onions in her mouth, she would pick them out little by little, which really pissed her off.

"Wow, it smells so good!"

Li Wanqi felt hungry after smelling it, so he quickly came over to help bring the plate of braised crucian carp to the dinner table.

The big crucian carp weighing eight pounds and six taels had fewer spines, so Wang Huisu prepared it for steaming. She specially selected the meat with fewer spines on both sides of the fish's belly, as well as the big fish head, which was Li Yumin's favorite.

After setting the plate, apply ginger-garlic cooking wine to remove the fishy smell, put it in the pot and steam it, and it's done. It's best to boil the water before putting it in the pot. It will take seven or eight minutes to steam over high heat until it's done.

Finally, add seasonings cooked in hot oil, mainly soy sauce.

Of course, it is also possible without steaming. Just add ginger, onion, garlic and sauce, peanut oil, salt, pepper and a little corn starch. Put it in a small bowl and mix it evenly into a sauce. Finally, use a spoon to spread it evenly on the fish and steam it in the pot.

Just cook it and take it out of the pot. This method has a more fragrant taste. Steaming it will make it more authentic. It all depends on your personal preference.

The remaining white fish was chopped into small pieces by Wang Huisu, and the remaining meat of the big crucian carp was also chopped into small pieces. After marinating with a little salt for a while, he put a little oil in the pot, heated the oil and fried it.

There is no need to add ginger, garlic or anything else, just fry it until it is golden on both sides and the fish is crispy.

Normally keep it in the refrigerator. When you want to eat it, take a few pieces, add shredded ginger and minced garlic, drizzle a little peanut oil and soy sauce, and steam it in a rice cooker when cooking. It is convenient and delicious.

Frying fish requires patience. The fire must not be too high, but fry slowly and little by little.

While the fish was frying, the crucian carp soup was ready. Wang Huisu added mung bean sprouts, seasoned with an appropriate amount of salt, and took it out of the pot into a soup basin.

The rich smell of fish makes even the air feel fresh and sweet.

"It smells so good, I feel like I can drink three bowls of this soup!" Li Wanqi took a deep breath.

"The crucian carp your dad caught today is really good. It's much better than the ones bought in the market. The feed fish in the market all have an earthy smell."

As a chef, Wang Huisu felt the most. The crucian carp soup is indeed good, but the soup made from the crucian carp usually bought in the market always tastes a little worse, without such a fresh and sweet taste.

Li Wanqi couldn't hold such a big pot of crucian carp soup. When she touched the soup pot, it would become extremely hot.

Wang Huisu felt disgusted and took it out herself.

"Wow, mommy, aren't you afraid of getting burned?"

"You are delicate yourself!"

Li Wanqi put away the dishes and chopsticks and shouted to Li Yumin who was watching TV on the sofa: "Dad, it's time to eat! My mother said the crucian carp you caught is delicious!"

Li Yumin smiled faintly, turned off the TV, and said proudly: "If it tastes good, I will catch a few more fish next time!"

"Look how good he is, catching a few broken fish is even more impressive!" Wang Huisu said angrily while taking off her apron.

"Hey, what you said is wrong. Today's harvest shows that I still have good skills. If I couldn't catch fish before, it was entirely a problem with the water."

"Yes, yes, General Li is invincible."

Li Yumin and Wang Huisu sat down, and Qiqi served each of them a bowl of crucian carp soup, and then another bowl for himself.

Sika bit her own small plastic bowl and squatted at the table, looking at Li Wanqi expectantly.

"emmmmmmm..." Sika bit the bowl and wanted to meow but could not make a sound, so she made a gracious sound from her mouth.

When Li Wanqi saw it, he thought it was very funny. This guy has gone too far, and now he even brings his own bowl to eat.

So she took Sika's small bowl, poured some fish soup for it, and scraped some fish meat for it.

"It's scalded to death. Don't eat it in one bite." Li Wanqi placed the fish soup in front of Sika and reminded her.

Sika is not a fool. She squats obediently, wagging her tail, waiting expectantly for the fish soup to get cold.

It is best to drink fish soup while it is hot, as it will become fishy when it is cold, but Sika likes to drink fishy soup.

It wanted to blow, but unfortunately the air leaked from its mouth, so it stopped blowing, like a silly cat.

The three people at the table have already started eating. The crucian carp soup made by Wang Huisu is milky white, as if all the essence of the crucian carp has been integrated into the soup. A mouthful of crucian carp soup fills the mouth with sweetness.

It was obviously soup, but it gave the three of them a thick feeling.

The crucian carp soup is cooked with soft tofu. The aroma of the bean and the fresh and sweet taste of the crucian carp blend with each other. There is also the sweetness of the white radish and the green taste of the bean sprouts. The several flavors are perfectly mixed together, and the taste is on the tip of the tongue after the entrance.

The taste buds can accurately distinguish them.

This mouthful of crucian carp soup is an explosion of satisfaction!

"It's so sweet! It tastes so much better than the crucian carp soup I drank before!"

I don't know if it was a psychological reaction, but Li Wanqi always felt that after taking this sip of soup, all the cells in her body were jumping for joy, and she felt that her skin had really become better.

"It's true, the crucian carp your dad caught today is wilder than the ones I ate when I was a kid, and the taste is really inferior."

After taking a sip of the soup, Wang Huisu's brows widened. If she were to be rated, her own cooking skills would account for fifty points, and the remaining fifty points would be for the ingredients themselves.

But Comrade Li Yumin didn't say anything. He had already stood up to fill the second bowl of soup.

"Eat, eat, eat! I'll go catch them again on the weekend and come back with ten or eight of them!"

Seeing the mother and daughter eating the soup contentedly, Li Yumin felt that he was truly the pillar of the family. Keeping them fed and drunk was the ultimate goal of fishing!

He has already thought of the most suitable excuse to go fishing in the future.

Listening to the three people's admiration, Sika couldn't bear to wait for the soup to become cold and fishy. She stretched out her little tongue and took a lick, then was slightly stunned.

What kind of divine flavor is this...

Wouldn't it taste better if we didn't make soup and just gnawed the lively fish?

Sika quickly finished her soup, then bit into the small bowl and used her big head to hit Li Wanqi.

"Meowmmmmmm..."
Chapter completed!