Crucian carp is fat and nutritious. Many people like to drink crucian carp soup very much, and the fish soup will taste better if it is boiled slowly until it is milky white. However, many people can't boil the milky white, and some of them add milk to it, which makes the boiled fish soup white, but it is not fresh. Today, I will teach you to stew fish soup and explain in detail the key points of white, fresh and fragrant fish soup.

1, the original fish soup needs fresh ingredients. Take crucian carp as an example. It is the best to slaughter now. You should remove the scales, internal organs and fishy lines, scrape off a layer of black film on the surface of the fish, and slip a few slits on the back to facilitate the taste.

Add a proper amount of oil into the pot and fry the fish slightly on the front and back. Don't underestimate and ignore this step. Frying has two advantages: V 1 can bring more oil to the fish soup, and V2 fish is fried until it is set, so it is not appropriate to be unrecognizable when stewing.

2. What is the principle of milky white fish soup? The oil in fish, after boiling at high temperature, will turn into tiny particles and be wrapped by free protein under the violent impact, thus forming a suspension, that is, milky white fish soup seen by naked eyes.

The reason why stewed fish soup is not white at home is that the fat in V 1 fish is low, and the stew temperature of V2 is not strong enough. After frying, add boiling water to boil, and it is forbidden to use cold water, which will damage and slow down the process of protein's package, and the loss will outweigh the gain. Boiling water can shorten the time and fully release nutrients.

3. The naked eye can't tell the process of protein's package, which looks like milk. This fish soup itself can't be cooked. The last step is to cover it. After the fire is boiled and turned white, add salt and ginger to taste, and then turn to low fire for 20 minutes.

If you want to add tofu, put it 10 minutes before taking it out of the pot. As the saying goes, "a thousand boiled tofu cooks ten thousand cooked fish", and the time for stewing fish can be controlled at 20 minutes. Add pepper, coriander and other seasonings.

When frying in the pan, lard is the most suitable choice, which makes it easier to stew white and delicious fish soup. After the soup turns white, add salt and ginger slices to remove the fishy smell, and cook the dishes slowly to taste, especially chickens, ducks and fish.