Cooking fish soup 5 tips:

1. live fish

Cooking fish soup, we need to choose live fish, as long as it is a live fish, no matter how to cook, to ensure that the soup out of the soup is absolutely milky white soup, the fish should not be frozen or put a lot of days, or dead for a long time of the fish, so that the fish you cook a day, the soup are not white.

2. Cold water or boiling water

As long as the fish is alive, no matter with cold water or hot water, the fish soup can be cooked white, cold water out of the fish soup is more fresh, and hot water to cook the fish soup, the fish meat is more tender, you can according to their favorite to do.

3. Fish frying in the boil

The fish can be boiled white without frying, but frying the fish, the fish soup will drink more fragrant, the meat will eat more flavor, and the fishy taste will be reduced a lot.

4. Give some tofu, and finally give salt

Cooking fish soup, the process of boiling fish soup over high heat, add tofu, medium heat and cook for 15-20 minutes, and finally start the pot in the right amount of salt (first give salt can also be boiled white), the soup is not good to find Master Hu.

5. Add lard

When frying fish, give the right amount of lard, you can make the fish soup more creamy, but also better to drink, this is a little trick Oh.

Fish soup

Tofu fathead fish soup practice

Instruments: fathead fish 2 pounds, 30 grams of lard, cooking oil 20, 50 grams of tofu, 20 grams of ginger, salt in moderation.

Practice: the bottom of the pan is hot, into the lard and cooking oil, burned to 6 layers of heat, down into the fathead fish, both sides of the fried golden brown, add the right amount of cold water, high heat to boil, and then add the chopped tofu, change to medium heat to cook for 12 minutes, add salt on the pot, you can add a little parsnip or cilantro to match the color.