Now kill the live fish, then add cold water to the pot and cook it over high fire. The bigger the fire, the better. At this time, there is no need to add any seasoning. Add lard if you want. When the water boils and the fish soup turns milky white, the fish in this clear soup is cooked. Turn off the fire, add chopped green onion, Jiang Mo and salt, and start eating!

PS: The key is live fish, short duration and time. In order to ensure that the fish is not boiled, the taste is good and the fish soup is delicious.

Fish soup is milky white like this, but don't put salt first.

Guangdong's practice is: fry the fish in a ginger oil pan until it is a little golden yellow, then pour in water, cook for a few minutes, and add chopped green onion, coriander and salt.

After frying carp in ginger oil pan, add the cooked black bean soup (add 2 pairs of black beans, 2 candied dates, dried tangerine peel 1 piece, and appropriate amount of water).

Continue to stew 1 half an hour.

Nourishing decoction