1 If the whole fish stew is to fry the fish in oil, add ginger and cooking wine until fragrant, and add cold water (you can add your favorite ingredients) to boil. Don't turn over the fish casually before cooking, then turn to low heat and cook slowly until the soup turns white, add some vinegar, add salt and chicken essence to taste, and sprinkle with chopped green onion.

If it is fish fillet soup, prepare a proper amount of ginger slices and cooking wine. First, add a little cooking wine to the ginger slices with oil, pour a proper amount of cold water to boil, and then add the fish slices to cook.

If there is no ginger at home, you can use coriander instead and fry the fish until both sides are slightly yellow. After boiling in cold water, put some coriander in and take it out before cooking. Friends who like coriander can also stay.

4 Boiled fish soup can add some ingredients, especially mushrooms, which have the function of enhancing fragrance and refreshing. Among them, Pleurotus eryngii is thick, crisp and tender, and it is also a very good choice to put it in fish soup and cook it together to give off a faint almond fragrance.

Because the essence of fish lies in fish brain, if you want to drink delicious fish soup, you should treat it well. Generally, the fish head should be fried first to avoid the loss of nutrition in the fish brain. Take out the fish head, split it in the middle with a knife, put it in a pot, and cook the fish brain with strong fire. The cooked fish soup is mellow and nutritious.