Stewed fish to be delicious, it must be
1 fresh fish
2 boil water to remove the fishy (change the knife on the back of the fish cut on the diagonal knife, or can be cut into segments of rinsing, into the boiling water to boil for a while)
3 transfer the base broth boiled into the fish (green onions, ginger, salt, cooking wine boiled on high heat! Add the fish, open roll 2 minutes, change to medium heat to keep the soup surface slight
rolling 20 minutes. This will achieve a creamy soup. (Because of the differences between places also have to pay attention to the soup clear, then do not after the fish into the pot, the soup surface rolling on it)
4 out of the pot when adjusting a little chicken essence (if it is authentic wild fish, do not have to add!)
Essentials:
The fish must be fresh.
Boiled water, into the pot should be boiling water.
Seasoning in moderation can be, do not need a variety of complicated.
Don't add water in the middle. If you make a mistake and have to add, add boiling water!
No need to use a raw iron pot to make it, there is a fishy smell and the color of the soup is not correct
.