Fish soup protein content should be much less than the fish content, because fish contains about 20% of the protein, at the same time because the fish itself muscle fiber tissue, water content is also relatively high, so it is easier to be digested and absorbed, and at the same time to achieve the purpose of supplemental nutrition.

Fish soup, many people have a misunderstanding that the longer the stewing time, the more nutritious, and with the idea of drinking soup without eating meat, which is obviously wrong, because the nutrition of the fish itself will not be because of the reason for the stew is completely dissolved in the soup, so if you only drink the soup alone is easy to cause nutrient loss. So the protein content of the fish after stewing is also higher than the fish soup.

Secondly:

What is the phenomenon that the soup gets thicker and thicker? It is because of the role of fat, the thicker the soup the higher the fat content, so the thicker the soup is the worse for some people.

Lastly:

We must not add seasoning when cooking fish soup, because adding seasoning will not only destroy the taste of the soup, but also cause the loss of the remaining nutrients in the soup, the fish itself is rich in fresh flavor, so monosodium glutamate, soy sauce. Fish sauce and other should not be added, soup should not be added halfway water, and just need onion and ginger, a little wine to fishy, the last bit of salt out of the pot before seasoning can be.

Share a fish soup:

1. Carp scales viscera wash, dry water, pot dripping into the bottom of the oil, into the pan frying.

2. In the pot into the onion ginger slices, sprinkle a small cooking wine, into the water, the requirement of water fish fish meat ratio 1:3 add, so that halfway there is no need to add water trouble.

3. You can add vermicelli, or tofu, and a little shredded ham and other side dishes in the pot.

4. Add salt to taste before serving.