Using fish to stew soup is actually a very common way of cooking. Because the fish meat is tender, if it is used to cook soup, the taste of the soup can be made more delicious.

There are many ways to stew fish soup, and you need to choose different methods according to different fish.

Fish soup also contains very high nutrients, such as protein, amino acids, vitamins, etc.

Tofu black fish soup ingredients prepare a black fish and a large piece of tofu.

Accessories: appropriate amount of chives, appropriate amount of ginger, 1 tablespoon of rice wine, a little rice vinegar, appropriate amount of salt, and a little white pepper.

Method 1. Remove the scales, gills and internal organs of the black fish, wash and cut into sections; wash and tie the chives, and slice the ginger for later use.

2. Cut the prepared large pieces of tofu into small pieces and blanch them in hot water. Because the tofu will have an astringent taste, blanch it in hot water to remove the taste.

3. Heat the wok, pour in cooking oil and heat, add ginger slices and scallions and saute until fragrant.

4. Add the black fish segments and fry until both sides turn slightly yellow.

5. Add rice wine to remove the fishy smell, add an appropriate amount of boiling water and a few drops of vinegar, bring to a boil over high heat, and continue to cook over medium high heat for about 10 minutes.

6. Put the tofu into the pot and continue to cook over high heat for ten minutes.

7. Finally, remove the green onions and ginger slices, add salt and pepper to taste, sprinkle in the chopped green onions and serve.

Ingredients for delicious fish head stew: 600g silver carp, 100g yuba, 100g tofu skin, 100g mushrooms.

Accessories: appropriate amount of oil, appropriate amount of salt, 100g of green onions, 3g of cooking wine, 3g of chicken essence, 5g of wolfberry, and 5g of coriander.

Method: 1. Remove the fish body.

2. Wash the green onions and roll them into small handfuls. Wash and slice the ginger separately. Cut the tofu skin into diamond shapes. Soak the yuba in hot water and cut it into sections. Wash the mushrooms and break them into pieces.

3. Put cold water in a pot and bring to a boil over high heat. Put the fish head, green onions and ginger into the pot; add some cooking wine and a little sugar.

4. Bring to a boil over high heat, then turn to low heat and simmer slowly for about 15 minutes.

Add the tofu skin, mushrooms and yuba and bring to a boil over high heat, then simmer slowly for about 10 minutes.

5. Until the soup becomes thick and white, then add salt to taste, chicken essence, put it into a basin, sprinkle with coriander powder, wolfberry, and delicious Hualian fish head soup is ready.

Tips: It is best to stew silver carp with fish head soup, because the silver carp has a large head and a lot of meat, so it needs to be simmered over low heat.

Ingredients for milky white crucian carp soup: crucian carp, soft tofu, ginger, garlic, salt, coriander, green onion. Method 1. First, remove the scales of the prepared crucian carp, clean it, and then wash it and set aside.

2. Add oil to the pot. After the oil is hot, add ginger and garlic and stir-fry until fragrant.

3. Add crucian carp, turn to low heat and fry front side.

4. Wait until the fish skin changes color, add an appropriate amount of boiling water into the pot, and then simmer over medium heat for a while.

5. After fifteen minutes, add the soft tofu cubes and continue to simmer for 5 minutes.

6. Add salt, coriander, and chopped green onion and serve.