The main reason why soup turns white: fat. In practice, with the continuous heating, the soup boils under the convection of water, and the fat in the ingredients is hit by water molecules and dispersed in the soup, forming a turbid state of the soup. The pot is red, and medium fire will do. The hot pot is cold (note that if it is peanut oil or rapeseed oil, the oil must be burned, that is, the temperature is relatively high), and the crucian carp is fried in the pot. Don't simmer in the fish until the soup turns milky white, add tofu, simmer over low heat, and finally season with salt. It is especially suitable for growing children to drink a bowl every week to promote growth and development, supplement calcium and iron, strengthen spleen and stimulate appetite, and ensure that children absorb enough nutrition.

A big hot pot, when the oil temperature reaches high temperature, use the lid to prevent fire and oil leakage. Fry until both sides are golden, and the fish head and tail should be fried thoroughly, which usually takes more than ten minutes. If the fire is too big, it can be changed to medium fire. The fresher the ingredients, the simpler. So when buying fish, we pay great attention to whether it is wild fish or healthy fish. Whether the time of death is suitable for soup can be seen from the skin of fish. As an adult, I learned how to stew fish soup from my grandmother. Share with friends, pure family, hope friends like it.

I guess fish skin dissolves more easily after frying. Therefore, the fish is not fried and the soup is not white; If fried, it takes a long time for the fish glue to dissolve; If fried with strong fire, the fish glue is easy to dissolve and turns white when cooked slightly. Stew for half an hour and it will naturally turn white. Done, add some lard, sesame oil, monosodium glutamate, coriander, shredded cucumber and salt to ensure delicious food for friends' reference. Very suitable for northerners. 1 crucian carp is washed and drained, because too much water is easy to break the skin. 2 Pour cooking oil into the wok and put a few slices of ginger juice. 3 Add crucian carp and fry until cooked. 4 Pour in warm water and bring to a boil. 5 pour a little rice wine to remove the fishy smell and turn down the heat.

Dig cheeks, first boil water, add oil and stir-fry pepper and ginger and garlic until fragrant, fry the fish until both sides are golden, add appropriate amount of boiling water, add Rhizoma Kaempferiae, keep the fire boiling, and add salt monosodium glutamate after the soup is thick and white.