Before simmering fish soup to fry the fish first half-cooked, and then under the water to boil, the soup will be milky and rich in fish flavor. Specifically can be summarized as follows.

One, cleaning: the general fish stall boss will help kill good, scraping scales, take home or bloody, don't be afraid, thrown into the sink, the blood are rinsed, inside the blood clots.

Two, black skin are to clean up, so as not to hide dirt.

Three, there's a white thread on the belly that has to be drawn off as well.

Four, near the opening of the stomach You can look for it, and finally check if the gills on the head have been dealt with.

Fifth, de-fishy: a good bowl of fish soup is absolutely no fishy. There are many ways to fishy, all kinds of I have tried, the flavor is too heavy material over the fresh taste of the fish can not be, the fish washed and cleaned Gently wipe off the water, ginger slices.

Six, small onions into onion knot, put in the belly of the fish.

seven, put the fish on a flat plate, pour a few spoons of cooking wine, turn over every 10 minutes, marinate for 20 minutes on it.

Eight, fry the fish: this step is the key to determine the color of the soup. Don't be afraid that the oil will be hot, as long as the fish belly in the wine all pour out, it will not be hot oil splash, green onions and ginger or stay in the belly, the surface with paper towels to dry.

nine, open the fire before the hot pot First take the ginger skin to wipe the pot around, pour a small amount of oil, gently shake the pot, so that the whole pot can be stained with oil, open the fire until the oil is hot.

X. Pour in a small amount of oil, gently shake the wok to coat the entire wok, and turn up the heat until the oil is hot.

xi, before frying the fish, the first oil popping pepper particles, the flavor overflow after fishing pepper particles do not use, with pepper oil to fry fish, but also to play the role of deodorization.

twelve, slowly slide into the fish, slightly fried 20 seconds, gently shake the pot to prevent bottoming out, about one side of the frying 1 minute or so, especially the head of the fish, you can tilt it a little bit, so that the oil can be sufficiently deep-fried to the head of the fish, the 2 sides of the pan can be out of the pan golden brown.

Thirteen, fresh: the fish itself is already very fresh, if you add other mildly flavored ingredients, simply fresh on fresh! I always like a slightly sweet fish soup, sweet more can enhance the fresh flavor, carrots are I must add (my father burned fish soup like to put white radish, but also another fresh), the other ham can put a small piece. The amount does not have to be much, no ham can also be used instead of salted meat, preferably some fat, round mushrooms is also a very good ingredient

fourteen, the secret of the milky white soup color: this is essential, frying fish at the same time in the side of a pot of boiling water.

fifteen, the fish fried, change the new oil into the ginger, and salted pork slices slightly stirred out of the oil.

sixteen, into the carrot stir fry half a minute.

Seventeen, carrot pad in the bottom of the pan, the top of the fried fish.

eighteen, this time turn to high heat, slowly pour boiling water, it is recommended that the level of water does not go over the fish.

nineteen, add new ginger and green onion knots, and add a spoonful of cooking wine.

twenty, and a few drops of balsamic vinegar.

xi. Keep the heat high for about 15 minutes.

twenty-two, until the soup color creamy, you can turn to low heat and simmer for 5 minutes.