Fish soup

Five tips for cooking fish soup:

1. Live fish

When cooking fish soup, we must choose live fish Fish, as long as it is live fish, no matter how you cook it, make sure that the soup you cook is absolutely milky white. Fish should not be frozen, stored for many days, or fish that has been dead for a long time. If you cook such fish for a day, the soup will be white. No.

2. Use cold water or boiling water?

As long as the fish is alive, the fish soup can be boiled whether it is cold water or hot water, and the fish soup cooked in cold water will be more delicious. The fish soup cooked in hot water will be more tender. You can make it according to your preference.

3. Fry the fish before cooking

Although fish can be cooked without frying, if you fry the fish, the fish soup will be more fragrant and the meat will taste better. Fragrant, and the fishy smell will be reduced a lot.

4. Give some tofu and finally salt

While cooking the fish soup, bring the fish soup to a boil over high heat, then add the tofu and cook over medium heat for 15-20 minutes. When putting the pot into the pot, add an appropriate amount of salt (if you give it salt first, it will still boil). If the soup doesn't taste good, come to see Master Hu.

5. Add lard

When frying fish, add an appropriate amount of lard to make the fish soup more milky and taste better. This is a little trick. .

Fish soup

How to make fish soup with tofu and fat head

Ingredients: 2 pounds of fat head fish, 30 grams of lard, 20 grams of cooking oil, 50 grams of tofu, and 20 grams of ginger , appropriate amount of salt.

Method: Heat the bottom of the pot, add lard and cooking oil, heat to level 6, add fathead fish, fry until golden brown on both sides, add appropriate amount of cold water, bring to a boil over high heat, then add in the chopped fish Tofu, cook over medium heat for 12 minutes, add salt and serve. You can add some chives or coriander for color matching.