First fry the fish with lard, then add enough cold water (must not heat the water), halfway can not add water,

This simmered fish soup flavor is fresh.

When simmering fish soup, to the pot a few drops of fresh milk, soup cooked not only fish meat white, and fish soup more fresh.

The reason why the fish soup becomes white is that the protein and fat have undergone an emulsification reaction, so that it becomes milky white.

As long as you increase the content of protein and fat, the fish soup can quickly become white,

So add lard, lotus eggs, you can stew a creamy white fish soup, but also increased nutrition.

And lard has a natural flavor that can make fish soup fragrant. In addition to hokkien, you can also add tofu.

Carp must be fried in a pan in advance, frying it until it is browned on both sides.

When simmering the fish soup, keep the heat high to simmer the whole time, the taste and appearance of the stew will be better.

The principle of cooking fish soup white is that the highly boiling water breaks up the fat and turns it into fat globules that dissolve in the water,

forming an emulsion, which is a milky white soup.

Making fish stock by adding hot or cold water is fine, the key is the heat.

"Milk soup" and "clear soup" method is different: "clear soup" of the fire, first Wang Wang and then small, the soup boiled, immediately changed to a small fire, to keep the soup surface slightly open.

The fire of milk soup is different, the first Wang Wang and then in the middle, the soup always keep boiling boiling state, until the soup is milky white.

Because in the process of simmering or boiling, the fat contained in the fish meat spills over and the collagen in the skin is hydrolyzed into gelatin molecules.

These fatty tissues are constantly boiling in the pot, and the crushed fine particles are evenly dispersed in the water,

which in turn creates a water-in-oil emulsion, which makes the broth thick and white like milk.

That is to say, all the fatty tissue in the fish is boiled into the soup.

This makes the color of the fish soup especially nice, and the taste of the fish soup boiled out in this way is also more delicious, and at the same time more nutritious.