In fact, to make fish soup, the most critical thing is to fry the fish, fish soup can become white, according to my following steps to make.

1:First of all, we choose fresh crucian carp slaughtered and washed, because the fresh crucian carp is not fishy, the meat is fresh, the soup will not have other smells.

2: put a little salad oil in the pot, put the crucian carp frying pan, in the beginning of the boiling, the soup will immediately become slightly white soup, and then in the simmering to, add, salt, chicken essence, ginger and green onions, cook for 10 minutes and then add tofu, the color of the soup is milky, and change the fire to simmer for 5 minutes, and then out of the pot, the taste is extremely delicious.

Precautions

1: can not use the dead fish soup, fishy flavor, the soup has a strange taste.

2: crucian carp must be fried, otherwise the soup can not be milky white, do not fry the fish to simmer the soup of fish soup is the color of water.

First of all, we have to know why crucian carp soup will be white?

Carp fish soup produces milky white because in the simmering or cooking process, the fat contained in the fish meat and some water-soluble proteins in the fish tissue and lecithin in the bone dissolved in water, collagen in the skin is also hydrolyzed into gelatin molecules.

Soup because of the heating will be in the pot constantly boiling, boiling will make the fat tissue is crushed into tiny particles, and lecithin, gelatin molecules and some of the proteins with the emulsifying properties of the emulsifier played the role of the responsibility of the tiny particles of stability and uniformly dispersed in the water, which in turn formed a water-in-oil emulsion, which makes the soup thick white like milk. So the soup needs to be white and must be boiled and simmered over high heat.

In summary, the milky white color of fish soup is mainly the fat in the soup by the emulsifier or soluble protein package, emulsification occurs suspended in the water to present the results.

An important factor affecting the milky color is the concentration of protein and fat, especially fat, usually the richer the fat content, the easier it is to boil the soup into a milky white color.

Traditionally, when you make a white soup with fish, you over-oil it, and it will have more fat, so that the fish soup is more emulsified and whiter in color as it cooks.

At the same time the salt water can improve the solubility of fat in water, so the fish soup cooked in salt water is also whiter. For example, most of the broth we cook bacon in is white, which is this factor.