Let you know how to make fish soup white and thick.

First prepare a crucian carp. You can also choose other varieties. Scrape off the scales, remove the internal organs and gills. After cleaning, cut the crucian carp into a round shape and place it flat on the plate. This will make it easier to fry. Easy to taste.

Next, we apply salt evenly on the fish to give the fish a base flavor, pour cooking wine on it, rub it with our hands, and set it aside to marinate for ten minutes to allow the cooking wine to combine with the salt. Produce amino acid sodium salt to make fish taste more delicious.

Cut the tofu into cubes. When cutting the tofu, cut from back to front to avoid sticking to the knife. Take a small piece of ginger and cut it into slices; a small piece of white green onion and cut it into segments and put them together. Then grab a star anise and prepare a few corianders for later use.

Next, let’s fry the marinated crucian carp. If you want the fish soup to be milky and fragrant, frying to this step is essential. Heat up the pan, add vegetable oil and slide the pan thoroughly. After sliding the pan, pour out the hot oil and add cold oil. Then drain the water from the crucian carp and place it belly-down in the pan. Keep shaking the pan to allow it to heat evenly. After frying until it is set, turn it over slightly, turn the fish over completely and fry the other side. After frying both sides of the crucian carp until it is set, add onions, ginger and star anise, continue to shake the pan and fry to bring out the aroma of the ingredients. After both sides are shaped, add the boiling water prepared in advance to the pot and bring the water to a boil over high heat. Be sure to add boiling water in this step, because crucian carp will precipitate fat and isinglass during the frying process. Adding boiling water and boiling over high heat will quickly dissolve it. fat and isinglass, so that the soup will be milky white. If the fish is not fried properly, the isinglass and fat cannot be fried, and the fish soup will not be thick and white. After the water boils, slowly pour in the tofu, then cover the pot and simmer over high heat for 10 minutes. After 10 minutes, open the lid of the pot, add 4 grams of salt and 2 grams of pepper, and beat the foam along the edge of the pot. Turn to low heat and simmer for 5 minutes.

Cook until the soup is milky white, pour it into a basin, add coriander, and sprinkle with a little sesame flavor to enhance the flavor. If you want to drink the original crucian carp soup, you can omit the pepper and star anise.