Soluble protein and lecithin in bones are dissolved, and collagen in skin is hydrolyzed into gelatin molecules. At the same time, because of heating, the soup will continue to boil in the pot, and boiling will crush the adipose tissue into fine particles. Lecithin, gelatin molecules and fish soup, especially crucian carp soup, are welcomed by many people. Personally, I like crucian carp soup very much, and I basically don't put other seasonings when cooking. Normal fish stew soup is white, but the method is different or not. And some may be milky white, mainly by cooking, only using salt, so as to drink the real umami flavor.

Add salad oil to the pot, heat it, add crucian carp and fry it into golden hairs on both sides, then add boiling water to boil it, and the soup will turn white immediately. Add ginger, onion, salt and chicken essence and cook for 10 minute, then add celery leaves and take out the pot. The first one is "tofu can also be added to the soup, depending on personal taste". The soup on both sides of the fish turns white mainly because of free fat. Many people will try to make the soup "white" when cooking fish soup, thinking that this soup is more nutritious. But in fact, milky white soup is "emulsified fat". Stir-fry until slightly yellow, then add boiling water. Cold water is to make fish soup milky and fragrant. Frying is an important step, and it must be fried until golden. Add water after frying and stew in hot water. The fish soup made in this way is milky white. No, because cold water will stimulate the protein of fish to tighten, and only boiling water can make the protein in fish more easily released.

There's a smell. Then why is this? First of all, because the variety of fish is not suitable for making soup, it is often used to make fish soup. Before cooking fish soup, it needs to be cleaned, fried on both sides in an oil pan and boiled in hot water. Fish soup is basically milky! It is suggested that there is lard at home, and you can fry fish with some lard appropriately, so that the soup is more rich! Soup fish, such as crucian carp, small yellow croaker, fish head ... Secondly, fish soup is not white, and it is not mastered correctly.