Milk white fish soup should use hot water, which will make the meat more tender, and cold water will tighten the fish.

Matters needing attention in making fish soup milky white:

You should fry the fish in oil until it is golden, and then turn it over with a spatula. If the fish is fried badly, you must use hot water when cooking soup, and the meat will be more tender.

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Specific practices:

1, fresh crucian carp, after scaling, cut clean, and cut a few knives diagonally on each side, which is beneficial to taste.

2, add the right amount of oil to the wok and heat it. Dry the water on the surface of the fish with a kitchen towel. You can also gently pat a layer of powder, put the fish into the pot, pay attention to success once, and don't move.

3. After frying on one side, turn over and continue frying, and don't turn it frequently. This way, the skin of the fish will not break and the body of the fish will not break.

4, add enough boiling water, add tofu blocks, add appropriate amount of cooking wine, boil over high fire, and turn to medium fire for a while, you will see that the fish soup is white and thick.

5. When the stew is almost the same, add some salt to taste, and finally add a few onion knots.

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The nutritional value of fish soup is that it can provide rich collagen for the body. When collagen is rich, it can enhance the elasticity of the skin, which can play a good cosmetic effect.