1. Pickle with onion and ginger

If the whole fish is used for fish soup, you can marinate it with ginger, garlic and cooking wine in advance. The purpose of this is to remove the fish soup. The fish soup made in this way is more delicious due to the fishy smell.

If the whole fish is stewed in soup, you can lightly fry both sides of the fish first. After the fish is fried, add ginger and cooking wine and saute until fragrant. Add boiling water and bring to a boil over high heat. Do not turn the fish before the water boils. Simmer over low heat until the soup turns white, add a little vinegar, add salt and chicken essence before serving, and sprinkle with chopped green onion.

If you are using fish fillets to make fish soup, you can first sauté the ginger slices in oil, add cooking wine, and add cold water. You must wait until the water boils before adding the fish to the pot. If you don’t have ginger at home, you can use coriander instead. The method is to fry both sides of the fish until slightly brown, put it in cold water and boil it, put a few coriander sticks in it, and take out the coriander after cooking.

2. Do not add cold water when stewing fish in the pot. Remember to use boiling water, not cold water (some people also like to use cold water to "shock" it after frying. At this time, the pot should be very hot. Hot, a small spoonful of water is enough. Pour the water in and it will boil immediately.) The boiling water should be added all at once. Do not add more water in the middle. If you must add water when the soup is dry, remember to add boiling water. Because if the freshly fried fish is stewed in cold water, the fish body will shrink, so that the protein contained in the fish itself will be difficult to escape, and the stewed fish soup will be difficult to achieve a milky white effect, which will also affect the nutrition and taste.

3. Add salt before taking it out of the pot. When we stew the fish soup, remember not to add salt first. The salt should be added for seasoning when it is almost out of the pot. If you add salt to the fish soup at the beginning, it will destroy the nutrients of the fish, and the fish soup you stew will not be milky white.

4. Add auxiliary ingredients to enhance flavor and use stock instead of water to make fish soup. This is also one of the techniques to make fish soup thick white in color and fresh in taste. In addition, those who like to drink milk can also try adding some milk to the fish soup. This way the taste will be very mellow, the soup will be milky white and delicate, and it will be more nutritious.