Boiled water under the pot. Because the time to cook fish soup with hot water is shorter, and the fish is subjected to high temperature, which can make the protein in the fish meat contraction and solidification, the fresh flavor will not flow out, so as to maximize the integrity of the fish meat and avoid the loosening of the fish meat. The fish soup cooked in this way is more nutritious and has no fishy flavor.

The whole fish to cook fish soup to fish, you can first fry the fish on both sides slightly with oil, fish frying put ginger, cooking wine burst incense. Add cold water and boil over high heat, don't turn the fish before the water boils. Slowly cook over low heat until the soup is white with a little vinegar, then add salt and chicken essence before starting, and sprinkle with chopped green onions.

If the fish is sliced to make fish soup, you can first use the oil to burst incense ginger, add wine, put cold water, you must wait for the water to boil before putting the fish in the pot. If you don't have ginger at home, you can use cilantro instead. The method is to fry both sides of the fish with oil slightly yellow, put cold water to boil, put a few cilantro into it, after cooking, the cilantro out.

Cooking fish in order to maximize the fish soup more delicious, seasoning must be less, there is ginger to fishy on it, and then seasoning as long as the use of salt, so that the stewed fish soup will be more creamy as well as delicious, and finally in the pot before the addition of a little celery leaves, but also to make the fish soup is more fresh, no fishy taste.

You can put some vinegar in when you make fish. Because the vinegar itself has the role of leaving the bone, whether you do fish, or ribs, this method is practical, a little bit of salt paste, do out of the fish, after the entrance, you can separate the fish spines and fish meat.

Related Knowledge

How to choose fresh fish

1.Observe the shape of the fish. Heavily polluted fish, the shape is abnormal, some head big tail small, spine curved or even deformed, and some yellow skin, tail green.

2. Look at the eyes of the fish. Full convex, cornea transparent and bright is fresh fish; eyeballs do not protrude, cornea wrinkled or bruises in the eye is not fresh.

3. Smell the gills. Fresh fish gill filaments were bright red, mucus transparent, with saltwater fish salty smell or freshwater fish earthy flavor; not fresh fish gill color darkened gray-red or gray-purple, mucus fishy.

4. Touch the body of the fish. Fresh fish surface has a transparent mucus, scales and scales have a glossy and close to the body of the fish, not easy to fall off; not fresh fish surface mucus more opaque, scales poor gloss and easier to fall off.

5. pinch fish meat. Fresh fish solid and elastic, finger pressure depression immediately disappeared, no odor; not fresh fish slightly loose, finger pressure depression disappeared more slowly, slightly fishy odor.

6. Look at the belly of the fish. Fresh fish abdomen does not swell, the anus is white, depressed; not fresh fish anus slightly convex.