01

- Whole fish stew: first fry the fish -

If the whole fish stew, you can first fry the fish on both sides slightly in oil, fish frying put ginger, cooking wine popping incense.

Add cold water and boil over high heat, never turn the fish before the water boils. Slowly cook over low heat until the soup is white with a little vinegar, then add salt and chicken essence and sprinkle with chopped green onion before starting.

Fry the head and tail of the fish in oil first to make them golden, take out the head and split it in the middle with a knife.

People who know how to eat know that the essence of the fish in the brain part of the fish, the first whole frying fish head, in order to frying does not make the loss of fish brain liquid, and then split the head of the fish into the pot, with a large fire will be the fish brain " top " out of the soup can be made fresh flavor mellow and rich in nutrients.

02

- Fish fillets for soup: first burst ginger -

If it is a fish fillet for fish soup, you can first use oil to burst ginger, add wine, put cold water, must wait for the water to boil before putting the fish into the pot.

With star anise choking the frying pan, not only can give the fish deodorization, but also increase the aroma.

03

- No ginger with cilantro -

If you don't have ginger at home, you can use cilantro instead. The method is to fry the fish on both sides with oil and lightly brown, put cold water to boil, put a few cilantro into it, and after cooking, fish out the cilantro.

04

- Add some side dishes to enhance the freshness -

For example, apricot mushrooms, mushrooms have the effect of increasing the aroma and freshness, apricot mushrooms mushrooms are plump, crunchy and tender, with a light almond flavor.

05

- Use broth instead of water -

Boiling fish soup with broth instead of water is one of the techniques to make the soup white and fresh.

- These fish soups can be referred to -

Carp and Radish Soup

Carp and Radish Soup has the effect of eliminating fat and phlegm, moistening the lungs and relieving cough, and eliminating stagnation and stagnation, and it can be used as a medicinal treatment for hyperlipidemia, coughing up phlegm, dyspepsia, dysentery and other diseases.

Ingredients:

Two crucian carp (about 500 grams), half a carrot, three slices of ginger, salt, oil, cold water

Methods:

1. Remove the gills, liners, viscera, and lining of the carp's stomach

2. Heat up the pan. First, use ginger slices to coat the pan as a dip. Then fry the fish in cooking oil until both sides are lightly browned

3. Wash and peel the white radish, cut into julienne strips and set aside

4. After frying the crucian carp, add an appropriate amount of cold water with green onions and ginger and cook until it boils. At this point, add the shredded radish

5. Cover the pot with a lid, boil over high heat, and then cook over medium heat for about 30 minutes

6. Add salt and cilantro to taste before removing from the pot

Note: Carp has many thorns eat fish with care!

Tomato Fish Fillet Soup

The soup is very light and refreshing, sweet and sour, very appetizing, and the fish fillets in the soup are very smooth and tender, and the soup is especially good.

300 grams of fish, 2 tomatoes, 1/3 of an egg white, salt, ginger, garlic, 1/2 tablespoon of cooking wine, cornstarch, pepper, green onion, tomato salsa, oil, water,

1. Fish slices, sliced grass carp with 1/2 teaspoon of salt, cooking wine, 1/4 teaspoon of pepper, cornstarch, and a little bit of egg white and marinate for 10 minutes, tomatoes cut into chunks, green onion cut into shallots, ginger sliced, garlic sliced, green onion sliced, green onion sliced, green onion sliced, green onion sliced, green onion sliced, green onion sliced, green onion sliced, green onion sliced, green onion sliced. When the oil is hot, add onion, ginger and garlic and stir-fry the tomato pieces

3. When the tomato pieces are soft, pour in the tomato salsa and continue to stir-fry, then add two large bowls of water and bring to a boil

4. Cook for a few minutes over medium heat, then add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and season with salt. Sprinkle a few chopped green onions and turn off the heat

Fish Head and Tofu Soup

Half a fish head, 1 box of tofu, 1 tablespoon of oil, 5 grams of salt, 3 grams of monosodium glutamate (MSG), and water

1. Prepare the following ingredients: half a fish head, a box of tender tofu, and the following seasoning: salt, MSG, and oil in moderation

2. Heat oil in a pan and add the half a fish head, fry until both sides are golden. Fish head, fry until golden brown on both sides, put in the block of tofu, put the right amount of water

3. When the soup is milky, put the right amount of salt, the right amount of monosodium glutamate (MSG), and cook for 2 or 3 minutes, then you can get up

Kudzu Fish Soup

The kudzu soup is a sweet and savory soup with meats.

If you eat too much fried and fatty food, have bad breath, short yellow urine, neck and back pain, you can use kudzu to boil ice-sugar water to drink, which is sweet and delicious, clears heat and detoxifies the body and quenches the thirst; if you add two slices of ginger and a few jujubes, it can also relieve colds and flu.

500 grams of kudzu, 300 grams of fish head, 300 grams of fish tail, 200 grams of pork (lean), water

1. Wash the kudzu and cut it into cubes, put down the water in the soup pot and boil it

2. Wash the fish head and tail, fry it in the skillet and put it in the soup bag

3. When the water in the soup pot comes to a boil, put down the kudzu, the fish and the pork, and then turn it into a medium heat. Bring to a boil, then turn the heat down to a simmer and cook for about 90 minutes.