White soup is generally used meat and fish raw materials to make general use, such as crucian carp, other similar pork chops, ox tail bone, old hen, old goose, etc. are used to make white soup are cooked with a high fire, but the crucian carp first of all should be pan-fried in oil to the skin of the fish bubbles and not broken, and then added to the boiling water (this is the key), only to add the boiling fish soup out of the white color will be pure, and finally cooked with a high fire! And then restaurants usually add soybean oil, because soybean oil will make the soup color white!

Additionally want to thicken the soup, it is necessary to master the proportion of water and raw materials, if the water added too much, it is necessary to make the soup thickening time will take a long time, so the general proportion of the best raw materials: water = 1:2, if you want to speed up a little bit plus you can choose to thicken the sauce, a little bit of water starch to help thickening! But the taste will be affected!

At the same time the mastery of the fire is also very important. Stewed fish has been using high heat for the first five minutes, in the simmering soup at the same time moderate add such as some milk! This simmering soup will be a lot of white fish soup is snow white. That is beautiful and nutritious.

Doing carp soup when the fish fry, although the flavor will feel better, but in the case of high temperature, most of the nutrients will be lost, and even transformed into something unfavorable to the body.

There is another way is, with a cleaned pork belly and two pig bones, water boiling, foam, cook 5-10 minutes out, add another water to simmer for 30 minutes, take out the belly (for another use) and then simmer for 30 minutes, and white and thick milk soup into the.