Fish soup is of course light to drink, fish soup is milky white, very fresh First step: the clean fish body cut a few small mouth, not too deep, cut the skin on the line, and then put a few slices of ginger in the belly and cut the slit, and then use the oil to fry. Can not always turn your fried fish, until fried to one side of the golden brown, with a spatula can shovel up and then turn over, such as shoveling up and not turn over, otherwise fried rotten fish will not be able to make soup. Similarly, fried the other side; Step 2: the fried fish slowly into the water you have boiled, will fry the burnt ginger picked out and thrown away, and then put a few pieces of fresh ginger, cover the lid first with high heat, the water boiled after about five minutes and then slowly cook with a small fire, the time should not be too long, as long as you see the whole fish soup into a fragrant white, and then add the appropriate green onions, coriander (called cilantro in some places), or add a few pieces of bean curd, a little boiled again! Add salt, do not add any monosodium glutamate, so it is good. Remember, the salt should not be put in early, or the fish will not be tender. Add a little more, when you cook the fish with a few pieces of tofu that's the best. Color and flavor. Roll fish soup. Fish first slightly fried ginger. And then let go of water to cook together for ten minutes, the soup became milky white, add green onions. Cilantro. You can eat fish and drink sugar. Fish soup． Papaya a peeled and seeded and cut into pieces. Carp a clean get clean, a little fried, and papaya together into the casserole in a half to two hours on the line. Maternity drink well, down the milk. Fish with kudzu. Carp can be used, pangolin can also be used. Peel the kudzu and chop it into pieces. Wash the fish and fry it. Add three or so horseshoes (Tribulus terrestris) and boil for two to three hours. This soup is good for removing fire. Sometimes you don't have to use the whole fish to make fish soup, you can also use fish bones. Fish market sellers have grass fish bones sold separately. If you sell them back to the market, you can make the same soup as the whole fish. Name: Fish soup with many flavors Sort: French cuisine Characteristics: Fresh fish, rich flavor, moderately hot and sour. Ingredients 2,000g of sea bream (cod, hake, eel, cod), 2 shallots, 8 cloves of garlic, 1 leek, 3 tomatoes, 5g of parsley, 1 parsley, 1 parsley, 1 parsley, 1 sliced chervil, 1 dried chili pepper, 1 loaf of bread, 1 ripe potato. Red sauce, saffron, salad oil, salt and pepper to taste. Production process 1, the scarlet carp, hake, sea eel, river cod four kinds of fish scaling, gutting, skinning, picking off the bones, into pieces. Onion, garlic cloves and chives together and chopped. Put a frying pan, heat, pour chopped onions, garlic and leeks, stir frying flavor 2. fish into the pan, fry into both sides of the yellow, drain the frying oil. Add water, fried onions, garlic and leeks, and then add tomato pieces, parsley, parsley sections, wind round vegetables, parsley leaves and saffron, add salt, pepper, and then pour into the fish head, fish bones, cover, cook on high heat for 30 minutes. 3. Make red sauce: 3 cloves of garlic and seeded chili pepper into the mortar, then add saffron, a little salt, together with the paste; cooked potatoes peeled, crushed, put into the mortar, the side of the oil while grinding, grinding into paste. 4. After the soup is cooked, fish out the wind turbines and aromatic leaves, and the material in the pot is twisted into a puree, and then poured into the field. 5. The soup is poured into a soup pot and served with red sauce and slices of toasted bread. Fish soup is of course light to drink, fish soup is milky white, very fresh Step 1: Cleaned fish body cut a few small cuts, not too deep, cut the skin on the line, and then put a few slices of ginger in the belly and the cut slit, and then use oil to fry. Can not always turn your fried fish, until fried to one side of the golden brown, with a spatula can shovel up and then turn over, such as shoveling up and not turn over, otherwise fried rotten fish will not be able to make soup. Similarly, fried the other side; Step 2: the fried fish slowly into the water you have boiled, will fry the burnt ginger picked out and thrown away, and then put a few pieces of fresh ginger, cover the lid first with high heat, the water boiled after about five minutes and then slowly cook with a small fire, the time should not be too long, as long as you see the whole fish soup into a fragrant white, and then add the appropriate green onions, coriander (called cilantro in some places), or add a few pieces of bean curd, a little boiled again! Add salt, do not add any monosodium glutamate, so it is good. Remember, the salt should not be put in early, or the fish will not be tender. Add a little more, when you cook the fish with a few pieces of tofu that's the best. Color and flavor.