In the restaurant, we often eat like milk like creamy white fish soup, not only the soup flavor is delicious, and there is a strong meat in the soup, drink a small mouthful, feel the whole throat is fragrant, once, we even feel that "this soup should only be on the sky, the world is rare a few times to hear"!

So, back home, we also want to try to make such a "perfect" fish soup to "please" the wife, treat the children, filial piety, "show off". Cooking ...... but in the end, is still a pot of clear soup ......

In fact, you want to make like the restaurant kind of milky white soup, is not difficult, as long as you grasp this point, how the soup color is in your hands!

Home version of the fresh fish soup practice:

Instruments:

Carp (or other fish) two, 10 grams of ginger, onion, salt 2 grams

Practice:

One, the carp is treated with a clean standby

Second, the ginger sliced, onion cut

Three, put on the frying pan, pour a small amount of salad oil

Three, the oil temperature of 50%, the oil temperature of 50%, the oil temperature of 50%, the oil temperature of 50%, the oil temperature of 50%, the oil temperature of 50% and the oil temperature of 30%, the oil temperature of 30%. p>four, until the oil temperature of about 50 °, put crucian carp

five, open medium heat, the crucian carp on both sides of the frying until golden

six, open the fire, pour 500 grams of boiling water

seven, when you hear the sound "Prickle Prickle", the soup color instantly became a little more white

eight, add green onions, ginger slices, high heat to cook for 5 minutes, and then add a large onion, ginger slices.

Nine, add salt, out of the pot.

To stew fish stew milky white soup first selection of fish is very important, the fish must be fresh, the best killed now, so as to ensure the freshness of the fish and taste, dead for a long time how the fish is also very difficult to make delicious fish soup.

The second is the practice, choose the fish you want to stew clean, start the pot to boil oil, hot pot cold oil, first put the ginger to fry, so that the fish is not easy to stick to the pot. Fry the fish until golden brown on both sides, then add water, add some cooking wine, add tofu, simmer slowly until the soup becomes milky, and finally add salt to taste.

So, to clear the stewed fish stewed milky white these two points are very important, the freshness of the fish and the practice is also to fry until both sides of the golden brown, in the addition of water stewed slowly over low heat.

So far, a pot of milky white fresh fish soup is ready, in fact, the white of the soup is the protein in the fish, the reason why it can be cooked into the soup, is because before using a frying pan fried, so that not only can make the fish quickly cooked through, but also do not lose the nutrients in the fish, and, of course, the most important, is unforgettable to watch the "milky white! "