To make soup, any fish should be fried in the oil pan until the skin on both sides is brown and blistered; Then put more water and cook it on high fire (be sure to cook it on high fire); Don't put the salt until it is out of the pot. No matter what fish soup, the ingredients of "lard+chopped green onion+white pepper" are not much worse. The above is just a very general approach, please correct me if there is anything wrong! Talk about the fish soup that people in Jiangsu, Zhejiang and Shanghai often make: crucian carp: according to the above raw materials, cook thoroughly or add white radish to cook thoroughly. Snakehead: stewed tofu. Catfish (and other scaleless fish): Wash the inside and outside repeatedly with coarse salt. Big fish head: after shredding and frying, add water, soy sauce and dried red pepper to stew vermicelli or vermicelli. Hairtail: if it is fresh, it is recommended to steam or burn radish soup; Not very fresh. Pickled with salt, fried, soaked in bad salt water and soaked in the refrigerator before eating. Small yellow croaker: add onion and ginger cooking wine, steam and boneless, and add pepper, coriander and eggs to fish soup. Large yellow croaker: After frying, add chopped pickles and boil a lot of water to make large yellow croaker soup, which is very light. (If you are not an expert, it is not recommended, because the large yellow croaker is expensive and fake now. ) 1. Fish soup (suitable for babies of 4-6 months) Material: 20g of fresh fish, a little onion and ginger. Practice: put the fish pieces into the pot, add water and ginger, boil, turn off the fire with slow fire 10 minute, and filter with a colander. Take out the fish pieces, grind them into mud and put them in the fish soup. We southerners do this: 1 scrape the cut and washed fish twice on the surface, be careful not to be too deep, just shallow, which will help to taste; Cook a hot pot with ginger, and then pour the oil, so that the fish won't stick to the bottom. 3. Fry the fish in an oil pan, add onion ginger, cooking wine and a bowl of water on both sides, and wait until the soup turns milky white (remember to fry the fish in an iron pan, otherwise the soup will not become very milky white). 4. Pour the fish and soup in the paste pot into Zanli, add water and slowly praise it on the fire, about 30. Cooking fish heads, tofu, celery and scallops commonly used in our family ... I am greedy when I think about it. I cooked at home today ... the first silver carp with fish head and tofu soup, washed and split, put in onion ginger, water and seasoning, scrape the oil, boil it on high heat, skim off the floating foam, stew it for two hours on low heat until it is as white as milk, put in tofu pieces and cook for a while. Put some lettuce in the pot. The fish is tender and smooth, and the modesty of tofu and lettuce is very comfortable to drink. Take a half-catty fish from the river crucian carp soup, fry both sides in an oil pan, add ginger and onion knots, and sprinkle with some dried shrimps, scallops, yellow wine and ham. Simmer for an hour until the soup is milky white. Sprinkle some chopped green onion when serving, which is pleasing to the eye. Tip: If time is short and the soup is not full, you can quietly add some coffee partners, and you can immediately confuse the real with the fake. ) In winter, put some radishes together in the pot, which tastes better and has a farmer's taste. Fish head vermicelli soup, a sliver of silver carp, after washing, split, stir-fry three or five small peppers, then stir-fry two or three garlic, then push the fish head into the pot. When the fish head is golden yellow, add onion, ginger seasoning and water, then add some light soy sauce and a little sugar. Stew until the soup is red and bright, push in the vermicelli, take out the pan and sprinkle some garlic leaves. The fish is delicate, the skin is elastic, and the soup is spicy and delicious, but it doesn't flush the throat and is absolutely appetizing. Shrimp firewood soup Shrimp firewood fish is small, but after being dried with heavy salt and fried, it is porridge, which is a great comfort to the cold life. Buy three or four strips of fresh shrimp firewood, stir-fry, add water, onion ginger, yellow wine, seasoning, a little sun, and cook over high fire for more than ten minutes. The fish is fresh and tender, the soup is milky white, cheap and good, and it has a strong taste at home. Swordfish and bamboo shoot soup: wrap two or three swordfish in gauze and cook. Take out the fish bones, add seasonings such as onion, ginger and yellow wine, then add bamboo shoots and peeled shredded radish and cook slightly. Pour a little lard when you are out of the pot, which tastes fresh. Wash a handful of eel bones with egg drop soup, put them in a casserole, add one garlic, one onion and one ginger, pour in two or two yellow wine, add enough water, hang them for eight hours with slow fire, then take out the broken eel bones, keep the soup, and burn the fish fillet preserved egg soup the next day, or cook the eel preserved egg soup and sprinkle with appropriate amount of coriander powder, which is delicious. Six or seven small yellow croaker with coriander yellow croaker soup, blanch in boiling water and scrape the fish off with chopsticks for later use. Heat the pot, pour a little oil, stir-fry shallots and ginger, add the soup cooked with mussels and fish bones the night before, add scallops or scallops, add some minced chicken feathers, push the fish in after boiling, then beat an egg, thicken it, put it in a sea bowl, sprinkle with minced coriander and ham, and sprinkle with a little pepper. It's very delicious. The key to this soup is thickening, not too thick easily. If it is thick, it will be like paste and will not agglomerate. It is not easy to be too thin, and it has no shape like juice. Thin and thick, smooth and tender, moist and cool. Sliced soup of snakehead Slice the middle of snakehead, cook the head and tail of snakehead into the original soup, and then dip the fillets into the soup. The fish soup is fresh and tender, and the rice cooker recipe (crucian carp in milk soup) is rich in nutrition. The main raw material is live crucian carp, about half a catty. There are aquatic products in supermarkets and vegetable markets, but it is better to buy them early. You can ask the fish seller to scale the fish, remove the viscera and gills, and wash both sides with water when you come back. And onions, ginger and coriander. Seasonings are chicken essence and sesame oil. Vinegar and so on. Add half a pot of water to the pot, put the crucian carp into the water after boiling, and then take it out. The water in the pot is changed again. Shred ginger and onion into the pot, add half a pot of water, sprinkle a small amount of sesame oil, vinegar and add salt. Put the crucian carp into the pot, cover the pot, switch the control gear after the water boils, and let it stand for 15 minutes until the fish becomes loose. It is appropriate to change the color to the level between milk clarification and solid color. Control the switch to "Boil" and cook for about 2-3 minutes. After tasting, add salt according to taste, add chicken essence, and finally sprinkle with coriander. Be careful not to worry when eating fish, lest the fishbone get caught in your throat! The simplest crucian carp soup is to buy a crucian carp in a supermarket or food market, and ask the staff to help kill it. 1 Go home and wash the killed crucian carp with clear water and drain it; 2 Put the oil in the pot. When it is about 60% to 70% hot, put the ginger slices in and fry until both sides are a little golden. Add some cooking wine, add water (you can also add milk, that is, milk soup crucian carp), turn off the fire for ten minutes after the water boils, and finally add salt, chicken essence and chopped green onion or coriander to eat (note: it is ok. If you like, you can also add some side dishes, such as bamboo shoots and mushrooms.