1. How to boil fish soup

1. Fried fish noodles

After removing the scales and washing the fish, rub the fish body with a little salt. for a while, then fry both sides of the fish in the pan until the skin turns golden brown. Frying is to allow the fish to fix its shape and absorb a certain amount of oil

2. Boil a pot of water

While frying the fish, boil another pot of water. The fish is fried. Finally, pour boiling water directly to cover the fish body, and turn to medium to low heat to simmer the fish soup. The boiling water should be added all at once, and do not add more water in the middle. If you must add water when the soup is dry, remember to add boiling water.

3. Fry the eggs first

Before frying Before the fish, fry an egg. Fry the eggs until golden brown on both sides and remove. At this time, you can fry the fish. When making fish soup, put the fried eggs into the soup and cook together

4. Fry with lard

If there is lard when frying fish, you can Choose to fry in lard. The fish soup cooked after frying will be whiter than the fish soup cooked with soybean oil, rapeseed oil and other vegetable oils

2. Tips for making fish soup that is delicious and not fishy

1. When making fish soup, it is best to use freshly killed live crucian carp, which should not be too large. When cleaning the fish, remove the black membrane inside the abdomen and the throat teeth (the teeth located in the throat behind the gills), and then remove the crucian carp. There are two fishy lines, otherwise the soup will easily have a fishy smell

2. Add salt and marinate for a while, so that the skin will not peel off easily and the appearance will be better

3. Before frying the fish, you can Apply ginger juice evenly in the pot so that the fish will not stick to the pot

4. Fry the fish until golden brown on both sides, add warm water, cover and cook over high heat for about ten minutes. Only in this way will it cook like milk. White soup

5. The ratio of fish to water. If a small fish makes a large pot of soup, it is not guaranteed to be a milky white soup. Adding salt when taking it out of the pot can make the soup more nutritious

3. Tips for selecting fresh fish

1. Observe the shape of the fish

For fish with heavy pollution, the shape Abnormalities, some have large heads and small tails, curved spines or even deformities, and some have yellowish skin and blue tails

2. Look at fish eyes

Full and protruding, transparent cornea If the fish is clear, it is fresh fish; if the eyeball is not protruding, the cornea is wrinkled or there is congestion in the eye, it is not fresh.

3. Sniff fish gills

The gill filaments of fresh fish are bright red, with transparent mucus, and have the salty smell of seawater fish or the earthy smell of freshwater fish; the smell of stale fish The gills darken to gray-red or gray-purple, and the mucus smells fishy

4. Touch the fish body

There is transparent mucus on the surface of fresh fish, and the scales are shiny and closely adhere to the fish body. It is not easy to fall off; the mucus on the surface of stale fish is mostly opaque, and the scales have poor gloss and are easy to fall off

5. Pinch the fish meat

Fresh fish meat is firm and elastic, and the dents will disappear immediately after finger pressure. , no peculiar smell; the flesh of stale fish is slightly loose, the depression disappears slowly after finger pressure, and has a slight fishy smell

6. Look at the belly of the fish

The belly of fresh fish is not swollen. The anal hole is white and sunken; the anal hole of stale fish is slightly protruding

IV. Tofu and crucian carp soup

Main ingredients: 500 grams of crucian carp and 200 grams of southern tofu

Accessories: Shaoxing rice wine 15 ml salt 5 grams white pepper a little chives 4 ginger slices 4 pieces

Production process:

1. Slaughter the crucian carp and remove the internal organs and gills , scales, and then rinse them. Do not remove the roots of the coriander, but wash it thoroughly.

Cut the tofu into square slices

2. Wipe the bottom of the pot with ginger slices

3. Put an appropriate amount of oil in the pot and heat it over medium heat. When the oil is hot, put After the ginger slices are slightly wrinkled, carefully add the crucian carp and fry until both sides are golden

4. Put an appropriate amount of water, Shaoxing rice wine and chive knots in the pot, bring to a boil over high heat and skim off the foam

5. Cook over low heat, cover, and cook until the soup turns white, about 15 minutes.

6. After the soup turns white, turn to high heat, add tofu slices and whole coriander and cook for 10 minutes. Add an appropriate amount of salt according to taste, wait for the soup to boil and continue to cook for 5 minutes, then sprinkle in white pepper

7. Cooking skills

1: If there is cooked chicken oil, You can order some in the finished soup, the taste will be more delicious

2: When cooking crucian carp soup, be sure to add cold water, bring to a boil over high heat and then turn to low heat, otherwise the cooked crucian carp soup will not become a standard Milk Soup

3: Crucian carp is a river fish and tends to have an earthy smell. When cleaning, special attention should be paid to removing the black membrane in the belly of the fish, which will make the cooked crucian carp taste better