People often regard whiteness as the standard for fish soup. They even think that the more the fish soup is simmered, the whiter it will be and the more tonic it will be. So, how to make black fish soup without being fishy? How to make black fish soup white?

How to make black fish soup without being fishy

1. If it is a whole fish stew, you can fry the fish on both sides first. After the fish is fried, add ginger and cooking wine. fragrant. Add cold water and bring to a boil over high heat. Do not flip the fish before the water boils. Simmer over low heat until the soup turns white, add a little vinegar, add salt and chicken essence before serving, and sprinkle with chopped green onion.

2. If you are making fish soup from fish fillets, you can first sauté the ginger slices with oil, add cooking wine, and add cold water. You must wait until the water boils before adding the fish to the pot.

3. In addition, if you don’t have ginger at home, you can use coriander instead. The method is to fry both sides of the fish until it is slightly brown, put it in cold water and boil it, then put a few cilantro in it, and after cooking, take out the cilantro.

4. Add accessories. For example, king oyster mushrooms and mushrooms all have the effect of increasing flavor and freshness. The flesh of king oyster mushrooms is thick, crisp and tender, and has a light almond aroma.

5. Fry the fish head and tail in oil until golden brown. Take out the fish head and split it in the middle with a knife. Real diners know that the essence of fish lies in the brain, so fry the fish whole first. In order to prevent the loss of fish brain fluid during frying, put the chopped fish head into the pot and use high heat to "top" out the fish brain, which can make the soup delicious and nutritious

6. Using star anise oil pan can not only remove the fishy smell, but also add fragrance.

7. Use stock instead of water to make fish soup. This is also one of the ways to make the fish soup thick and white in color and taste fresh and pure.

How to make black fish soup white

Ingredients: black fish, onion, ginger, coriander, garlic, salt.

Method:

1. Remove the internal organs and gills of the snakehead fish and clean them.

2. Add a little oil to the frying pan and fry the fish on both sides until it is slightly brown (frying has another advantage, that is, no matter what pan you use, it will not stick to the skin) , haha)

3. Put the fried fish into the soup pot, add an appropriate amount of purified water (purified water does not have to be used, the tap water here tastes too strong to drink), green onion and ginger, and cook over high heat Open, turn to low heat and simmer slowly.

4. When the soup is thick and white, turn off the heat and eat. (It needs to be boiled at least twice, which means you can add water and boil it again after drinking. The fish soup will still be thick and white the second time)

Add minced coriander and minced garlic (to be chopped) into the bowl Add an appropriate amount of salt (thinly), and the hot fish soup is poured into the bowl. The aroma is overflowing without any fishy smell at all. Come and try it.

Nutritional value

Snakehead fish is a freshwater fish that is ferocious in nature and can eat all other fish in a lake or pond. Because the black shark has hard fins, thick scales and a thick layer of sticky mucus on its body, it can glide on land and migrate to other waters in search of food. It can live out of water for up to three days. The meat of black fish is thick and old, but very nutritious. It has the functions of nourishing the heart and nourishing yin, clarifying kidney water, promoting water and dampness, detoxifying and removing heat. It is mainly used to treat symptoms such as edema, dampness, athlete's foot, hemorrhoids, scabies, etc. In addition, black fish is rich in vitamin D, which is good for patients with chronic respiratory diseases. It has certain therapeutic value for patients.