Tip 1: stew carp soup, choose the fish must be fresh, no matter what fish stew;
Tip 2: carp should be fried stew, stew fish before the frying is a necessary step, can not be ignored, the fish after the frying, the meat is firm, the fishy flavor will be greatly reduced, but also let the fish protein and fat release quickly, so that the fish soup can present a milky color in a short period of time. will be greatly reduced, but also let the fish protein and fat, in the stew quickly released, so that the fish soup in a short period of time can be rendered milky color, fish soup taste more fresh;
Tips 3: stewed fish soup with hot water or boiling water, the most "taboo" plus cold water stew! The reason is that the fish in the frying has maintained a high-temperature state, if you add cold water stewing, will make the fish quickly cold contraction, so that the fish nutrition is difficult to release, stewed fish soup with fishy, not fresh, meat faggot difficult to eat; only with hot water or boiling water stewed fish soup, fish continued to be heated, the nutritional release of the more adequate, the meat to maintain the delicate texture;
Technique 4: Salt should be added to the last, the fish soup has not Present milky white before, Wan can not put salt seasoning, because the salt will make the fish protein coagulation situation, so that the freshness of the fish can not be fully released.