First, the fish must be fried before the fish soup is stewed. Only after the crucian carp is fried can the nutrients in the crucian carp be stewed into the soup, so that the white and thick crucian carp soup can be stewed.

Second, water must be heated when adding water, so as to avoid fishy smell of fish soup. If cold water is added, the sudden cooling and heating of crucian carp will stimulate its fishy smell, so water must be heated in this step.

Pay attention to these two points. The color of the stewed crucian carp soup is particularly beautiful, which makes people particularly appetizing when they see it. The most important thing is that the stewed crucian carp soup has no fishy smell.

In addition, when you stew crucian carp soup at home, some people will choose to stew it with milk, which is also a very good practice. If you like the smell of milk, you can add some hot water to the crucian carp soup first, and then add some milk, so that the stewed crucian carp soup will be white and thick, and more delicious and nutritious.