If it's a whole fish stew, you can fry the fish on both sides first. After the fish is fried, add ginger and cooking wine until fragrant. Add cold water and bring to a boil. Don't turn the fish until the water boils. Cook slowly until the soup turns white, add a little vinegar, add salt and chicken essence before cooking, and sprinkle with chopped green onion.

Tip 2

If you use fish fillets to make fish soup, you can fry ginger slices in oil first, add cooking wine and put cold water. You must wait until the water boils before you put the fish in the pot.

Trick 3

In addition, if there is no ginger at home, you can use coriander instead. The method is to fry both sides of the fish until they are slightly yellow, boil them in cold water, add some parsley, and take out the parsley after cooking.

Tip 4

Add attachments. For example, Pleurotus eryngii and Pleurotus ostreatus all have the function of enhancing fragrance and refreshing. Pleurotus eryngii is fleshy and has a faint almond fragrance!

Tip 5

First, fry the fish head and fish tail in oil until golden brown, then take out the fish head and split it in the middle with a knife. Real diners know that the essence of fish lies in its brain. First, fry the fish head so as not to lose the fish brain fluid during frying, then put the chopped fish head into the pot and "top" the fish brain with a big fire, which can make the soup delicious and nutritious.

Tip 6

Using an octagonal frying pan can not only remove the fishy smell of fish, but also improve the taste.

(The above answers were published on 2015-11-04. Please refer to the actual purchase policy. )

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