Large lake chub head a, cleaned and split, paddle oil, add onion and ginger, clean water and seasoning, the first high-flame boil, skimming foam, and then turn to simmer for two hours, boiled and milk as white, add tofu block, and then cook for a while, can be.

Add a few slices of lettuce when starting the pot.

The fish is tender and smooth, and the vanity of the tofu and lettuce is soothing to drink.

2, river crucian carp soup

Take more than half a catty fish a, in the frying pan on both sides of the frying pan, add ginger pieces of green onion knots, and then sprinkle some shrimp and dried scallops, yellow wine and ham must not be less.

Wen fire boil for an hour, until the soup color milky white, on the table sprinkled with some green onions, pleasing to the eye.

(Tip: If you're short on time and the soup is lacking in color, you can quietly add some coffee mate, which will instantly make it look fake.)

In winter, put some radish to boil together, the taste is better, with a farmhouse flavor.

3, fish head vermicelli soup

Large lake chub head a, cleaned and split, start the oil pot, sautéed three or five small chili, and then sautéed garlic two or three, and then pushed the head of the fish into the pot, to be the head of the fish was golden brown, add onion and ginger seasoning and water, and then add the old soy sauce, soy sauce in moderation, a little sugar.

Stew until the soup is red, push in the vermicelli, start the pot, sprinkle a few garlic leaves.

The fish is delicate, the skin is elastic, and the soup is spicy with freshness, but not throaty, absolutely appetizing.

4, shrimp Chai soup

Shrimp Chai fish, although small, heavy salt and sun-dried, fried in oil, on the thin porridge, is a great comfort to the cold life.

Purchase fresh shrimp Chai three or four, pan-fried with water, onion and ginger, yellow wine and seasonings and a little open ocean, high-flame cooking for ten minutes.

The fish is tender, the soup is milky, inexpensive, homemade flavor.

5, cutlass fish bamboo shoots soup

Two or three cutlass fish, wrapped in gauze and boiled, fish bones, add onions, ginger and wine, etc., and then into the bamboo shoots and peeled turnips to cook a small acrid, dripping a little lard when the pot, fresh flavor.

6, eel and egg soup

Wash a large eel bone, yards in a casserole, add a garlic, a green onion knot, a piece of ginger, pouring wine two two, add enough water with a slow fire hanging eight hours, and then fished out the eel bone has been broken into a section of the eel bone, keep the soup, every other day to burn slices of fish and egg soup, you can also cook eel and egg soup, sprinkled with a moderate amount of parsley, fresh and delicious.

7, parsley yellowtail soup

Small yellowtail six or seven, blanch in boiling water, scrape down the fish with chopsticks to be used.

The pan is hot, pour a little oil, sautéed onions and ginger, plus the night before with tamarind fish bones into the soup, add Kai Yang or dried shellfish, and then some chopped chickpeas, after boiling push into the fish, and then beat an egg, and finally thickening, pots and pans for sea bowls, the top sprinkled with cilantro and ham, and then sprinkled with a little pepper, the taste of the best.

The key to this soup is thickening, it is not easy to be too thick, thick is like paste, can not get lumps; not easy to be too thin, thin is like juice, no form.

Thin and thick appropriate, smooth and delicate, moist and refreshing.

8, black fish soup

Blackfish cut into thin slices, fish head and tail first boil into the original soup, and then blanch the fish into the soup.

Fish soup fresh, tender fish, nutritious.

9, milk soup crucian carp

Materials:

Carp 2 (about 300 grams), a small piece of ginger,

Ham 15 grams, 15 grams of cooked bamboo shoots, 1 cup of milk,

Scallion 1, 15 grams of beansprouts, mushrooms, 2 pieces of mushrooms

Seasoning:

Salt, monosodium glutamate, 1 tbsp. of alcohol, a little sugar,

Seasoning:

Salt, monosodium glutamate, wine 1 tbsp. >

1 big bowl of stock

Essentials:

1. Boil the scallion stems and then turn them yellow, fish them out.

2. After pouring in the milk, it should be boiled again to be considered cooked.

Methods:

1, crucian carp, bean sprouts were washed clean, mushrooms, bamboo shoots sliced, ham cut into fine powder, green onions were cut into minced and segmented, ginger was grated into juice and cut into thick end, milk poured into a cup standby.

2. Put the carp into boiling water and boil for 4-5 minutes.

3. In addition to the milk and chopped ham, all the ingredients and seasonings are boiled in a pot, then the milk and chopped ham are poured in and boiled for a while.