To cook a good pot of fish head soup, in one of the more visualization of the mandatory norms is: creamy color, mellow material. For this kind of fish head soup, the water used for very careful, boiling water is the most appropriate choice. The mechanism of the milky color of fish head soup is that the fat particles of the human body are spread out by the water of the rapid fitness movement, and then distributed evenly in the delicious soup together, resulting in a milky visual impact. In order to be able to achieve this effect, it is necessary to let the moisture continuously keep high speed fitness movement, how can we do the purpose of the human body fat particles spread.

And the temperature of the water, is to let the water active fitness movement is important, so we have to let the water continue to keep in the boiling situation, you can easily cook a pot of milky mellow fish head soup. The best way to make fish head soup is to use warm water to cook the soup is viscous cream color. Birds have a fishy flavor, for example, grass carp first deep-fried, and then switch to boiling water to cook, it will cook a creamy white soup. Since, scalding heat is easier to collect the fish, the vegetable fats in the fish are easier to cook into the soup, which will make the soup appear to thicken down.

Fish cooked in cool water, the meat is easy to loosen, the soup must also be milky white, but not as thick as the soup cooked down in hot water, the flavor is not strong. Thus, it is best to use hot pickled fish. Carp fish soup process, prepare materials, grass carp, fragrant lei, ginger, green onion, like to eat tofu friends can also add a little water tofu. We all clean the grass carp, grass carp on both sides of the cut two or three gates, and then we prepare in advance celery and scallions cut strips, ginger cut into slices.

After the material is ready, we start a pot of boiling oil and change the heat, pour in the grass carp and fry until golden brown on both sides. After frying, pour into the appropriate boiling water, bear in mind, must be if boiling water, ginger slices, dongzhu. Then let the grass carp in the pot boiling 6min (add boiling water boiling, the color of the tea soup occurs milk color, fresh and no fishy taste). After cooking, we based on their own taste salinity, add an appropriate amount of salt, fragrant Lai, stir evenly to be able to put out the fire.