It must be fried, otherwise the fish soup will not be white.

Keep these three points in mind in stewed fish soup. First, marinate to remove fishy smell; Second, the pig is fried in big oil; Third, add boiling water to stew.

First: Remove the scales, viscera and gills of crucian carp. If the black membrane of viscera is not cleaned, it will have bitterness, and gills are fish filters, which contain a lot of impurities and fishy smell, so these two places must be cleaned.

Second, the processed fish is cut obliquely to make it more tasty, then marinated, coated with salt on both sides, poured with a little cooking wine to remove the fishy smell, and marinated for 10 minute.

Third: Take an old piece of tofu and cut it into pieces, then blanch it with boiling water to get rid of the beany smell. Slice the ginger, cut the onion into sections, and then cut the tender onion into chopped green onion.

Fourth: spread some dry starch on the surface of pickled fish, so as not to stick to the pan when frying.

Fifth, the key to making crucian carp soup milky white is to use pig oil. First, cook pig oil with pork belly, and add a spoonful of salt to the boiled pig oil, so as not to paste the pot when frying.

Sixthly, put the crucian carp in a small fire and fry it, so that protein can be better stimulated, and the stewed soup will be milky white. After frying, turn it over, fry it golden on both sides, and pour boiling water, which must be boiling water, because the fish is in a hot state after frying. If you pour cold water directly, it will make the meat of the fish disperse, and it may also have a fishy smell. If you stew fish soup with hot water, it will be different. The temperature difference between fried fish and hot water will not be great, so the stewed fish soup will be more delicious and the soup will be more milky. Stew for 3 minutes on high fire. Don't cover the pot at this time, because no matter what fish, there is a trimethylamine component in its body, which is the source of fishy smell. Therefore, if you want this substance to evaporate when making soup, you must first open the pot and stew it. If you cover it, it will get more fishy.

Seventh: after 3 minutes, add the onion and ginger slices, then add the tofu, cover the pot and continue to stew for 6 minutes. After 6 minutes, pick out the ginger slices and onion slices.

Eighth: adjust the bottom taste: add some pepper, add a handful of medlar, turn off the heat after boiling again, and sprinkle with chopped green onion to decorate it.