Do you have to fry fish in fish soup? First of all, you must answer according to different parts of the fish, because different parts of the fish have different practices, such as common crucian carp soup, fish head soup and fish bone soup ... These generally pay attention to the thick and milky soup, so it is really delicious to fry it first (specifically, the soup is more "delicious").
But if it is some: fish fillets for soup, then it is recommended not to fry first. There is a simple reason. Fish fillets are made of tender fish and clear soup. If you fry the fish fillets first, the subsequent soup will turn into thick soup and lose the effect of clear soup. Maybe you will fry the fish fillets into paste or flake. After all, the fillets are not as thin as the whole fish.
1 Why do you want to fry fish soup? Boiled fish soup and fried fish will fry the fat out of the fish, so adding soup can easily dissolve the fat and water together, making the soup look more milky and beautiful.
2. The process of frying fish is also a process of removing fishy smell and increasing freshness. Because after the fish is fried, it will take away some fishy smell and miscellaneous taste by steam, making the fish more fragrant.
3. Add the soup after the fish is fried, because the fried fish will become firm, so that the stewed fish will not be fragile and the soup will be beautiful.
These are the reasons why fish soup should be fried, especially for freshwater fish with high fat content and strong fishy smell. Frying can effectively remove the fishy smell of fish.
How to fry fish in fish soup? First, dry the water off the fish. I usually wash it with kitchen paper. If there is water on the fish, it is not only easy to spill oil, but also easy to fry.
Second, hot pot cools oil. Heat the pan first, then add oil. Turn to medium heat and fry the fish. Don't turn it over right away. Turn one side to the other and fry until golden brown on both sides.
Summary:
To make fish soup, you'd better fry the fish first. However, it is necessary to master the skills of frying fish. If the fish skin is fried or stuck to the pot, it will not only affect the appearance of the dish, but also affect the mood of cooking.
The simple method of fish soup ingredients: a crucian carp.
Ingredients: salt, chicken essence, scallion, tofu, a little pepper, ginger slices, garlic slices, corn oil, etc.
Wash the crucian carp (be sure to wash it, or there will be impurities in the soup), then marinate it with cooking wine and salt for half an hour, and drain the water after pickling.
First, when the pot is hot, pour in corn oil, (remember it is 40% hot) add ginger slices and garlic slices and stir-fry until fragrant. Then pour corn oil into the pot and fry the crucian carp twice to turn yellow. After frying, add cold water, scallion wild peppers (five wild peppers) and tofu (tofu should be fried with rapeseed oil in advance). Then add a little salt and chicken essence to serve.