Methods to make fish soup white and fresh: remove the fishy line when killing fish; fry the fish before stewing the fish, so that the stewed fish soup will be delicate milky white; when stewing fish in the pot, remember to use boiling water, not cold water.

The pot must be hot before pouring the oil, the oil is hot and then put the fish, so it will be more delicious and will not stick to the pot. Be sure to wait until the oil in the pan is hot before frying the fish, frying the fish do not rush to turn, pay attention to observation, wait until the bottom surface becomes brown before turning, otherwise it is easy to break the skin, affecting the beauty, frying the fish must be fried until both sides of the fish become brown before adding warm water, only in this way will cook the milk like white soup.

Simmering fish soup notes

Don't add salt to marinate: salt has the effect of killing water, fish will lose water after smearing salt, become firewood and fishy, not delicious. When marinating, prepare some green onions and ginger, use a wall-breaker to make green onion-ginger juice, and evenly apply it to the fish on the body can be effective in removing the fishy flavor.

Seasoning put 2 kinds: fish soup want original flavor, only put 2 kinds of seasoning can be, is salt, white pepper, to ensure that the fresh, other all do not add.

Fry first and then stew; no matter what kind of fish, can not be directly stewed, to first use the oil to fry a little. Cold oil in a hot pan, fry the fish until golden brown on both sides, not only to remove the fishy, but also to increase the flavor, the fish meat is not easy to stew rotten, fish soup is also more white. You can add scallion and ginger to deodorize the fish when frying, and pick it up after frying.

The above content reference? Baidu Encyclopedia - Fish Soup