Fish soup boiled into a fragrant and deep as follows: 1. nickel water

First fresh fish scaled . In addition to internal organs, clean up neatly, put into the boiling water for three or four minutes and fish out, and then put into the boiling soup, and then add a small amount of green onion. Ginger. Salt, change into a small fire slow cooking, to be out of fresh incense, Xuan fire, drop a small amount of sesame oil on it.

2. frying fish

will clean fresh fish, put the oil fried to both sides of the yellowish, then rushed into the boiling water, and add green onions. Ginger, first with a strong fire grilled open, and then put a small fire can be boiled.

3. Wonderful ginger slices . Scallion segments

Cleaned fresh fish to control the water reserved. Put oil in the pot, use the scallion. Ginger slices stir-fry and burst the pot a little, when the onion becomes yellow out of the aroma, rushed into the boiling water, boil the fire to boil, into the fish, wang fire baked open, and then change the small fire to boil on

4. fish head fish body

fish head and body of the first cooking oil fry golden brown, remove the head of the fish with a knife to cut from the center, and then put to boil, and then simmering on it.

The essence of the fish in the fish brain part of the first whole fried fish head, in order to frying does not make the fish brain liquid outflow, and then split the head of the fish under the next pot, you can make the soup fresh mellow and rich in nutrients.

5. Fish species determine the white part of the white fish soup

1: In fact, not necessarily the fish soup can be boiled milky white, which also depends on the type of fish.

2: To simmer clear soup, grass carp is the most applicable, its collagen fiber. Fish oil and calcium elements are more easily melted:

3: Secondly, to make a clear soup you need to fry the fish in the oil first, and then refill the water into the pot when both sides are fried until orange brown. Frying fish can be placed some shredded green onion ginger foam seasoning, but also appropriate to put some pepper, have the effect of oil.

4: but also some people want to maintain the fish fresh food, refused to fry, at the moment can be in the boiling water to cook the fish drop into a small amount of meat oil, can also be replaced

5: simmering fish soup there is also a focus on going red hot, and as far as possible, do not use a small fire or low-fire, to maintain the fish soup has been rolled over, the folk proverb "thousands of rolls of water, tofu and fish", said that this is the case.

3: Use cool water, you can better dissolve the nutrients of the fish: