Pick the fish first:

It's ok to have a long palm! ! And it must be fresh, the fish eyes should be bright and clear, and the fish body should be slippery.

Then clean up the fish:

Remove the small scales on the gills and stomachs of the fish, especially the small scales on the stomachs of the fish, and the black film inside the stomachs, and wash them clean. Not every fish has it, but if it does, it should be removed.

You can see that there is a line from the bottom of the gill to the tail, and there are two sides. Finally, you should cut it off from the bottom of the gill with a knife. If you cut the tail a little shorter, you will see that there is really a line in the fish. Grab it with your hand, pat it with a knife and pull it out. This line smells earthy (after heating).

Start cooking:

Fish soup can be made without oil! ! Add water to the pot, put two slices of ginger into the fish and start cooking two slices of onion. After the pot is boiled, turn to a small fire, "a thousand tofu rolls a million fish"! ! Add a little milk when the soup is consumed13 (don't put it if you don't like it).

Before cooking:

Prepare garlic foam and coriander foam. You can choose to put it in a pot or in a container that will be poured into the soup. Add salt and pepper to the pot according to your own taste, not monosodium glutamate. Fish is the freshest in the world.

Out of the pot:

Blow while drinking, drink while it is hot, and it will not taste like that when it is cold! !

PS: This is different from crucian bean curd. Crucian carp tofu is a vegetable, which is a nutritious soup.