Fish soup is nutritious, delicious and easy to digest, and has always been loved by people.

But how to cook milky white fish soup with rich fish flavor is a bit of a mystery. Some people just boil the water, and then put the cut and cleaned fish in to cook. However, no matter how long the cooking time is, the soup is still clear, and the fish flavor is not very strong, or even a little fishy.

When I was a child, my mother told me: before making fish soup, you must first fry the fish until it is mostly cooked, and then boil it in water. The soup will be milky in color and rich in fish flavor. But my mother didn’t understand the rationale. Since then, every time I cook fish soup, I put oil and ginger first, then add the fish after the pot is hot. In order to prevent the fish from being scorched, the fire is relatively low. When the fish is almost cooked, add water and cook until it is milky white, about 30 minutes. Sprinkle some green onions and serve.

Occasionally, I forgot to adjust the heat and used high heat to fry the fish. I found that the fish skin was fried to a golden color at once. I quickly turned it over with a spatula and fried the other side to a golden color. . At this time, I discovered that as long as the fish is fried over high heat, the skin can turn golden brown without being burnt, and it is less likely to fall off. As the smoke filled the air, I put in water and continued to cook over high heat. To my surprise, after a few minutes, I opened the lid of the pot and saw that the water had turned milky white and was fragrant and mouth-watering. After that, cook for a few more minutes, about 10 minutes in total, and the fish soup is ready.

It seems that the key to making the fish soup turn milky white is to fry it, and the frying temperature must be enough. Looking for the reason, I think the milky white color is due to the fish skin. When I was a kid, I used isinglass powder to make jelly. The isinglass powder is white, and the fish skin does contain a lot of isinglass. The milky white color of the soup is due to the isinglass. I guess the fish skin dissolves more easily after being fried. Therefore, if the fish is not fried, the soup will not be white; if it is lightly fried, it will take a longer time to dissolve the isinglass; if it is fried over high heat, the isinglass will dissolve easily and will become white after a short cooking time.