1, wash the fish and cut it fast, control the water, standby. Onion cut into segments, ginger slices spare.

2, the pan is hot, with a tablespoon scoop a spoon of lard (solid), and then add two spoons of vegetable oil (vegetable oil), and so fully mixed, heated to seven minutes hot or so, the fish and onions and ginger together into the pan frying for a minute, slowly turning the fish pieces, so as not to break the skin of the fish. Otherwise, it will be like a stamp, bad taste, not a good selling point. Since it is a delicacy, of course, we should pay attention to the appearance. Properly fry for a while.

3, and then add an appropriate amount of cold water, note, is cold water, not hot water, so that the fish protein can be fully dissolved.

4, change to medium heat stew for 20 minutes, and then uncover the pot into the appropriate amount of salt and monosodium glutamate (preferably not use chicken essence).

To summarize, do fish soup to white to look good, one is to choose the oil to choose a mixture of animal and vegetable oil, two is to put cold water, three is onion and ginger do not first explode incense, because the frying pan is hot and fast, it is easy to explode the onion and ginger black, so that the soup is floating in a black block, affecting the soup white not to mention that it will also affect the appetite, with the fish into the soup together, and then soup after the soup is good, the onion green and ginger soup is white, make it very pleasing to the eye, the flavor also The first thing you need to do is to get your hands dirty.

Milky blackfish soup

Flavor: soup fragrant fish fresh, nutritious

Main ingredients: blackfish 1 500 grams of about 2 onions ginger 1 small piece

seasoning: cooking oil 30 grams of wine 1/2 tbsp pepper 1 tsp salt 2 tbsp sugar 1/2 tbsp

production process:

1, cuttlefish scales, gills and internal organs. Wash and cut into segments; wash the scallions and cut them into pieces. Wash and cut section; scallion wash and cut section, ginger wash and slice;

2, the pot of oil, hot, into the blackfish section slightly fried, and then add the right amount of water and cooking wine, salt, sugar, scallion section, ginger, cook until the cuttlefish meat is cooked, pick off the scallion section, ginger, add pepper, and then burned for a while.