Be sure to fry, or the fish soup will not be white.

Keep these three points in mind when stewing fish soup. 1. Pickling and deodorizing; Second, pigs are fried in big oil; Third, add boiling water to stew.

First, remove the scales, viscera and gills of crucian carp. The black membrane of internal organs will be bitter if not cleaned, and gills are filters of fish, which contain a lot of impurities and fishy smell, so these two places must be cleaned.

Second: Slice the processed fish obliquely to make it more tasty, then marinate, coat both sides with salt, pour cooking wine to remove fishy smell, and marinate for 10 minute.

Third: take an old tofu and cut it into pieces, then blanch it with boiling water to remove the beany smell. Slice ginger, cut onion into sections, and then cut tender onion into chopped green onion.

Fourth, put some dry starch on the surface of pickled fish, so that it won't stick to the pan when frying.

5. The key to making crucian carp soup milky white is to use lard. Boil lard with pork belly first, and add a spoonful of salt to the cooked lard, so that it won't paste the pot when frying.

Sixthly, frying crucian carp on a small fire can better stimulate protein, and the stewed soup is milky white. Turn it over after frying, fry both sides until golden brown, and pour boiling water, which must be boiling water, because the fish is in a hot state after frying. If you pour cold water directly, it will disperse the fish and may smell fishy. If you stew fish soup in hot water, it will be different. The temperature difference between fried fish and hot water will not be great, so the stewed fish soup will be more delicious and the soup will be more milky. Stew for 3 minutes. Don't cover the pot at this time, because no matter what fish, it has a trimethylamine component in its body, which is the source of fishy smell. Therefore, if you want this substance to evaporate when making soup, you must first boil it. If you cover it, it will become more suspicious.

Seventh: after 3 minutes, add onion and ginger slices, then add tofu, cover the pot and continue stewing for 6 minutes. After 6 minutes, pick out the slices of ginger and onion.

Eighth: adjust the bottom flavor: add some pepper, put a handful of medlar, turn off the fire after boiling again, and sprinkle with chopped green onion for decoration.