Chef: Two important points are wrong: the fish soup is not thick or delicious. Recently, I watched videos and often saw food additives such as "Sanhua Empty Milk". Recently, I ordered takeout or went out for dinner, and I felt a little uncomfortable.

Why is the soup not white when stewed with fish soup? Chef: I made two important points wrong. The fish soup is not thick and not delicious.

. I recently watched videos and often saw food additives such as " Sanhua Empty Milk ". I recently ordered takeout or went out for a meal. I felt a little uncomfortable. Even the fish soup served on the table, I didn't dare to drink it, just because I was afraid of such a milky white color, and what was put in it.

is actually not as good as going out to eat less. Whether it is a big or small restaurant or a street stall, it is still not as good as cooking by yourself. But I want to make the name of the fish soup. The milky white fish soup you drink may not be filled with things, because I made it at home and the color is also very beautiful.

However, many people also said, why is the fish soup I stewed not white at all? Put the fish directly into the pot and add water and stew it directly. Of course, it won’t be vain. The chef tells you that two important points are wrong. The fish soup is not thick at all and not delicious at all. Let’s learn about the two important steps in stewing fish soup.

[Fish Stewed Soup]

uses: fish, ginger, onion slices, cooking wine, salt, boiling water, cooking oil

Step 1, prepare a fish, and now it is good to eat crucian carp . Drink stewed crucian carp soup, "relieve autumn dryness" and "put on autumn weight", which has high nutritional value. After buying the fish, you must handle it well, including the black film in your belly, otherwise it will have a fishy smell.

Step 2: On the fish, we apply some cooking wine and marinate it for a while to remove the fishy smell. It takes about 5 minutes, and it doesn’t take too long. After 5 minutes, we use kitchen paper and we wipe the cooking wine on it. Cut the ginger slices and green onion slices for later use, and prepare them for cooking.

Step 3: Pour oil into the pot, heat it up and put the fish in and start frying. When frying, fry until both sides are golden and burnt on the surface. Fried fish can not only make the soup richer and more fragrant, but also make the stewed color whiter. This is the first important step.

Step 4. After frying the fish, we throw the scallion and ginger slices into the pot, stir-fry with a spoon, and then add water to it. I guess many people just pour some clean water and start stewing it. It’s a big mistake. You must use boiling water to stew the fish so that it will be milky white after stewing. This is the second important step.

Step 5, after adding boiling water, you can add the lid and stew it. After stewing for 20 minutes, lift the lid and see if the color is very white? At this time, we can come with some tofu, radish , etc. If you don’t like it, just add a spoonful of salt and simmer for another 5 minutes, and then it will be served.