In fact, to stew a milky white fish soup, as long as you master the key to stew fish soup some tricks will not be difficult. The key to stewing fish soup is to fry the fish first, and then take to stew, you can cook a rich and delicious milky white fish soup. The following are detailed tips for you to stew creamy white fish soup!

1: Ensure the integrity of the fish body In order to ensure that the fish soup is white without scum, we must ensure the integrity of the fish body, in the treatment of fish, from the gills of the gills of the fish to take out the viscera together, and then the gills of the fish, the fish belly above the small scales removed and washed clean. It is best not to cut open the belly of the fish, so that the simmered fish soup, pure soup, fish meat intact. It should be noted that the fins and the tail should be retained, because this part is cut off, the soup will also lose a lot of nutrition. In order to let all the nutrients of the fish simmer in the fish soup, the processed fish, on both sides of the fish body, you can make a few cuts on each side.

2: Stew soup before frying fish To stew a creamy soup, the ingredients should be selected rich in fat, soluble protein, but the fat content of the fish is low, so stew soup before frying in oil, artificially add some fat. Fry the fish over medium-low heat, gently shaking the pan as you fry the fish so that the skin doesn't stick tightly to the pan. Do not be in a hurry to turn over, and so on one side of the golden brown, and then turn over the side of the frying, so that you can remove the fishy flavor, and so on out of the fish soup is also more delicious. Frying fish tips: heat the pan with ginger sassafras bottom of the pan, and then pour a small amount of oil, so that the fish will not stick to the bottom. Oil burned to 7 into the heat of the fish, do not wait for the oil smoke and then into the fish, then the fish skin will stick to the pot, make the color of the fish soup is much worse.

3: Heating water to cook fish soup Fish cut well after a time to add enough hot water to stew fish soup, almost out of the pot before adding salt, pepper, seasoning, do not add salt too early, otherwise it will affect the taste and color of fish soup. In addition, add a small amount of rice vinegar before leaving the pot, the fish soup will also become more white, but also to remove the fishy flavor.

4: Stewing Fish Soup Over High Heat Making creamy soup requires a larger fire to keep the soup at a constant boil. Continuously boiling water in the tumbling constantly break the fat into very small small oil particles dispersed in the soup, large oil particles become smaller, small oil particles become even smaller, so until it is broken into very small fat oil particles. The protein dissolved in the fish meets the oil particles, the small oil particles wrapped in it, so that the original water-oil-insoluble fat can be evenly distributed in the soup, the soup boiled over high heat will continue to break up the fat and protein surrounded by the refraction of the light will be rendered attractive milky white.

Conclusion: The above is the stewed milky white fish soup method, like to drink fish soup friends may wish to get up! In addition, you want to stew a delicious and healthy fish soup, the ingredients are very important, be sure to pick fresh fish, the color of the fish eyes should be bright and clear, the fish body should be smooth. You can also add pure milk in the carp soup Oh, the flavor will be more delicious ~