How to make milky white and thick crucian carp soup

For animals, eat is a verb. But for us humans, it's not just that. When eating, there are many aspects to consider. It has to be delicious and good for the body. And if you can do it yourself, both aspects will be satisfied. Now, let me introduce to you how to make the milky and thick crucian carp soup.

1. Remove the internal organs and gills of wild small crucian carp and clean it with scales

2. Add a little oil to the frying pan and fry the fish on both sides until slightly yellow (another advantage of frying with scales is that no matter what pan you use, it will not stick to the skin, haha)

3. Put the fried fish into the soup pot, add appropriate amount of purified water (it is not necessary to use purified water), green onion and ginger, bring to a boil over high heat, then simmer over low heat.

4. When the soup becomes thick and white, turn off the heat and serve. (It should be boiled at least twice, which means you can add water and boil it again after drinking it. The fish soup will still be thick and white the second time)

After reading the specific steps of making milky white and thick crucian carp soup, you may find it a bit complicated, but this is really just your obsession. If you can devote yourself to cooking, I believe you will be able to finish it soon.