The fish soup will be white because of the protein reason, the protein in the fish will quickly condense when it meets high temperature, the protein particles will be scattered to the soup into milky white, first put salt, will hinder the protein decomposition.

Carp fish soup?

Two crucian carp, three scallions, ginger, oil, salt

1, buy fresh freshly killed crucian carp two, head to moderate. Wash the fish scales all clean, fish belly should also be washed, lest the soup has a fishy smell;

2, wash, in the fish body coated with appropriate salt, marinate for ten minutes;

3, ready to three scallions, wash, knot spare;

4, cut a number of slices of ginger (according to the size of the fish and the amount of);

5, uniformly coated with ginger juice in the pot (to prevent the fish skin sticking), pouring the pot. prevent the skin of the fish from sticking to the pan), pour in salad oil, light the fire;

6, the oil should not be too hot, the fire will be turned down, gently put the fish into the pan, while putting the ginger slices, turn up the fire;

7, frying to the skin of the fish is slightly exposed to the golden brown, the fish will be gently turned over, until it is also slightly golden brown;

8, frying process, pay attention to rotate the pan, so that the fish is evenly fried through;

9, put the Fire reduce, add cold water until submerged fish until, put the prepared green onion knot, open the fire, boil;

10, turn the fish, cook for another five minutes, put the appropriate amount of salt, continue to cook until the soup appears milky white;

11, add monosodium glutamate, cook for two minutes.

12, at the same time to prepare the ingredients for good fish: dipping fish in a little bit of aged vinegar poured into a bowl, put a little salt, sugar, monosodium glutamate, mix well.

13, the fish alone in a large bowl, crucian carp soup in the soup bowl; fish dipping material to eat, soup that drink.