First of all, "select the fish": it must be fresh, the color of the fish eyes must be bright and clear, and the fish body must be smooth. If the fish has been dead for a long time, no matter how good the method is, you will not be able to make a delicious and healthy soup. In order to allow all the nutrients of the fish meat to be cooked in the fish soup, several cuts can be made on both sides of the fish body after the treatment.

Tip 2 for cooking fish soup: Heat the pot, be sure to rub the bottom of the pot with ginger in advance, and then pour a small amount of oil so that the fish will not stick to the bottom. Also, be careful that the pot is hot enough and the oil is only 70% hot. Do not wait for the oil to smoke before adding the fish, otherwise the fish skin will stick to the pot and the quality of the fish soup will be much worse.

Tip 3 for cooking fish soup: When frying fish, use medium to small heat. And while frying the fish, shake the pot gently so that the fish skin does not stick to the pot tightly. Don't be in a hurry to turn it over, wait until one side is golden, then turn over and fry the other side. This will remove the fishy smell and make the fish soup taste more delicious in the future.

Tip 4 for making fish soup: Be sure to heat the water to make the fish soup. When frying the fish until golden, be sure to add enough hot water at one time to make the soup. And don't add salt. Adding salt too early will also affect the taste and color of the fish soup.