The correct way to stew fish soup is as follows:

Tools and materials: chopper, chopping board, non-stick pan, casserole, chopsticks, bowl, spoon, ginger, crucian carp, tofu, water, salt, chicken powder, small onions.

1, ginger cut into slices, crucian carp prepared fresh is good.

2, crucian carp to the gills removed, and then cleaned with water, in the body of the fish cut diagonally on the 2 knife. To fishy line (fishy line in the gills below the depth of the fish can be pulled out a white line), this is also cooked out of the crucian carp soup is not fishy key.

3, ? Cut the tofu into small pieces of about 2~3 cm, this time in the pot and then add the right amount of water, after boiling standby.

4,? Frying pan inside burned to 7 into the heat, and then the crucian carp into the pan, the crucian carp frying both sides of the color, frying fish do not turn back and forth, and so on one side of the color and then turn on the side can be, non-stick pan will be more good to operate a little bit, if the iron pot may need to add a little bit of oil and then start frying, and then pour on the amount of water to the crucian carp to cook a little bit.

5, ready casserole, the ginger and fried crucian carp together with the pot of soup into the casserole, about 20 minutes of simmering, until the color of the soup gradually turned milky white, the tofu block into the casserole inside to continue to simmer for about 10 minutes.

6, until the last almost out of the pot before adding the right amount of salt, chicken powder seasoning, sprinkle on the chopped green onions can be out of the pot, the success of the milky white fish soup is not fishy at all, but rather that a mouthful of sweet and mellow, can not stop the taste.