The second thing is to cook the fish. First of all, the fish body to smear some dry starch, so that there are two purposes: one is to make fried fish can maintain the integrity of the fish type, especially the skin, otherwise the lack of skin less meat, how to spoil the fun ah. The second is to wrap the body of the fish, can be evenly heated, the whole fish will be golden after frying, will not have some places are Hu, some places are still raw. Remember to smear some cornstarch in the cut layer of fish flesh as well ah. Here are the steps:
1, fry the fish. Keep the pan dry, rub the pan with a cracked piece of ginger, the ginger is more conducive to keeping the skin of the fish and the surface of the pan separate. (Don't throw away the ginger pieces, we need to use them again!!!) Pour in about 50g of clear or peanut oil, more is fine. Use a small spoon to scoop a spoonful of lard and prevent it into the pan together. Animal fats are a big no-no for beauty lovers, so if you can't even accept the amount of 3-5 grams, then switch to butter. The difference in flavor is not significant. Add their role is mainly to hang fresh and thicken the fish soup, one or the other must be put Oh.
2, both sides of the fish are fried, directly from the kettle to the pot of hot water, the amount of about 3/4 bowl, in short, than the serving size of a little more on the line, at your own discretion. The key is to use hot water, and to add enough at once, can not put the fish soup stewed half a day later to see the water boil less and then add some water, if so this fish soup will be greatly reduced, and the fire can not be used with a small fire, we must let the pot of water has been kept at a boiling point, so that out of the soup is white. Because cold water will make the protein suddenly contraction, meat fiber becomes old, hydrolyzed protein precipitation also becomes difficult, not conducive to milk soup stew, taste is greatly reduced. Remember ！！！！
3, add a good hot water, put just used ginger, and green onion and sugar about 3-5 grams, pay attention to sugar must not forget. Don't rush to add salt, cover the pot, wait for the soup to boil with high heat, and then add salt, which is also a very important step of hanging fresh oh. At this time you can taste the soup, the main thing is to adjust the salinity, it is best to be a little light, because the water boiled away some of the flavor will be aggravated.
4, this time the fire head to turn down, cover the pot with the fire stew 10 to 15 minutes. Remember to turn the fish again in the middle. Fish soup is ready. You can according to personal preference to the onion and ginger pieces removed also.