1, ensure the integrity of the fish body

In order to ensure that the fish soup is white and no scum, we must ensure the integrity of the fish body, in the treatment of fish, from the gills of the gills of the fish to take out the viscera together, and then the gills of the fish, fish belly above the small scales removed and washed clean. It is best not to cut open the belly of the fish, so that the simmered fish soup, the soup is pure, the fish meat intact. It should be noted that the fins and the tail should be retained, because this part is cut off, the soup will also lose a lot of nutrition. In order to let all the nutrients of the fish simmer in the fish soup, the processed fish, on both sides of the fish body, you can make a few cuts on each side.

2, stew before frying fish

To stew a creamy soup, the ingredients should be rich in fat, soluble protein, but the fat content of the fish is low, so stew before frying, artificially add some fat. Fry the fish over medium-low heat, gently shaking the pan as you fry the fish so that the skin doesn't stick tightly to the pan. Do not be in a hurry to turn over, wait for one side of the golden brown, and then turn over the side of the frying, so that you can remove the fishy flavor, and later boiled out of the fish soup is also more delicious. Heat the pot on high heat and then use ginger sassafras under the bottom of the pot, and then pour a small amount of oil, so that the fish will not stick to the bottom. The oil burned to 7 into the heat when the fish, do not wait for the oil smoke and then into the fish, then the fish skin will stick in the pot, make the color of the fish soup is much worse.

3, heating water to cook fish soup

Fish cut a good time to add enough hot water to stew fish soup, almost out of the pot and then add salt, pepper, seasoning, do not add salt too early, otherwise it will affect the taste and color of fish soup. In addition, add a small amount of rice vinegar before leaving the pot, the fish soup will also become more white, but also to remove the fishy flavor.

4, large fire stew fish soup

Making milk soup requires a larger fire, so that the soup is always boiling. Continuously boiling water in the tumbling constantly break the fat into very small small oil particles dispersed in the soup, large oil particles become smaller, small oil particles become even smaller, so until it is broken into very small fat oil particles. And the fish dissolved in the protein and oil particles meet, the small oil particles wrapped inside, so that the original water and oil insoluble fat can be evenly distributed in the soup, the soup boiled over high heat will continue to break up the fat and proteins surrounded by the refraction of the light will be rendered attractive milky white. In addition, you want to stew a delicious and healthy fish soup, the ingredients are very important, be sure to select fresh fish, fish eye color should be bright and clear, the fish body should be slippery .