How to make milky-white fish soup? Sometimes I have eaten fish soups such as crucian carp in milk soup, pink-skinned fish head soup, and pickled yellow croaker soup in restaurants. The color is thick and white like milk, and the aroma is rich. After tasting it, Linger and forget to leave. So I went back home and learned to cook it, but no matter what, I couldn't reach this level. After expert guidance, I gradually mastered the trick. The reason was that I didn't grasp the key to making fish soup. If you can master the following six keys, the fish soup you cook will be comparable to that of a restaurant. Key 1: The fish should be fresh, not dead or pickled. Key 2: Fry the fish in a hot pan. Key 3: Choose oil with high phospholipid content, preferably soybean oil. If you choose to cook it with lard, the color of the soup will be thicker and whiter. Key 4: Use hot water, not cold water. Key 5: When burning, the firepower should be strong and the time should be long. Key 6: Add salt after the soup becomes thick and white. Do not add it too early, otherwise the soup will not be white and taste delicious. (If you like, you can add a little milk, or it can be very white. Some restaurants add milk to make it so white.) Tips for cooking fish soup. I have collected some tips in daily life elsewhere. They are simple and practical. Let’s share them together. Use lard to cook the fish soup, and the soup will be particularly white. 1. Heat the lard, add shredded ginger, stir fry, and then add water. 2. Put the fish into the pot and add salt. This method is to put the fish into the soup pot raw instead of frying. This kind of fish soup is white in color and tastes very fresh. If fried, the fish soup will not be white enough, and the umami flavor will be compromised. Many girls may say that this doesn’t smell fishy? In fact, every time I cook it, if the fish is fresh enough, I won’t even add cooking wine. People who have eaten it say it’s fresh. Adding cooking wine will destroy the aroma of the fish soup. 3. It is best to stew the fish for no less than 10 minutes, then add some green onions and MSG.