It should be noted that both fins and tails should be kept, because if this part is cut off, the nutrition of the soup will also be lost. In order to boil all the nutrition of fish in fish soup, several cuts can be made on both sides of the fish body. Second, fry the fish before stewing the soup. If you want to stew a milky soup, the ingredients should be rich in fat and soluble in protein, but the fat content of fish is low, so you should fry it with oil before stewing the soup, and artificially add some oil. When frying fish, use medium and small fire, while frying fish, gently shake the pot, so that the fish skin will not stick tightly to the pot. Don't worry about turning it over. When it's golden, turn it over and fry it. This will not only remove the fishy smell of the fish, but also make the fish soup more delicious. Tips for frying fish: Boil the pan with ginger and pour a little oil so that the fish won't stick to the bottom. Put the fish when the oil is 70% hot. Don't wait for the oil to smoke before adding the fish, so the skin of the fish will stick to the pot, and the color of the fish soup will be much worse. Third, after the boiled fish is cut, add enough hot water to stew the fish soup. Add salt and pepper to taste before cooking. Don't add salt too early, otherwise it will affect the taste and color of the fish soup. In addition, adding a small amount of rice vinegar before cooking will make the fish soup whiter, and it can also be used to deodorize. Fourth, it takes a big fire to stew and make milk soup, so that the soup is always boiling. The boiling water keeps breaking the fat into very small oil particles and dispersing them in the soup. The big oil particles become smaller and the small oil particles become smaller until they are broken into very small fat oil particles. The protein dissolved in the fish meets the oil particles and wraps the small oil particles inside, so that the originally water-insoluble fat can be evenly distributed in the soup, and the soup boiled by fire constantly breaks the fat and is surrounded by protein, which will present an attractive milky white under the refraction of light. How to stew milky white fish soup, do you remember the four skills? Stewing a delicious fish soup requires not only cooking skills, but fresh fish is the key. If you buy stale fish, no matter how good the skills are, it is difficult to taste the delicious fish soup. How to choose fresh fish? 1, fish-shaped fish with heavy pollution, abnormal shape, some with big head and small tail, bent spine and even deformity, and some with yellow skin and blue tail. 2. It is fresh fish to see that the fish eyes are full and protruding, and the cornea is transparent and clear; If the eyeball is not protruding, the cornea is wrinkled or there is congestion in the eye, it is not fresh. 3, smelling fish gills The gills of fresh fish are bright red, the mucus is transparent, and it has the salty smell of marine fish or the earthy smell of freshwater fish; The gills of stale fish are dark and grayish red or grayish purple, and the mucus stinks. 4. Touching the fish The surface of fresh fish has transparent mucus, and the scales are shiny and closely attached to the fish, which is not easy to fall off; The mucus on the surface of stale fish is opaque, and the scales have poor gloss and are easy to fall off. 5. Squeezed fish fresh fish is firm and elastic, and the depression disappears immediately after finger pressing, without peculiar smell; The stale fish is slightly loose, and the depression disappears slowly after finger pressing, with a slight fishy smell. 6. Look at the belly of the fish. The abdomen of the fresh fish does not swell, and the anal orifice is white and sunken; The anal orifice of stale fish is slightly protruding.