No matter what kind of fish you are stewing, add this 1 step before you put it in the pot to make sure the soup is thick and white, but not fishy.


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Both Professor Zhang Wenhong and Academician Zhong Nanshan are repeatedly stressing the need to pay more attention to protein in daily life, strengthen Resistance. For the common people, ingredients that are too expensive are unaffordable, and right now the mostA simple, effective, and most economical way to get your protein fix is with fish soup!. But...How do you make fish soup thick and white and release all the protein in it?and has become another concern for all of us.

Today, I will give youExplain the details you need to pay attention to in fish soup..No matter what kind of fish stew, as long as you do these two points to ensure that the fish soup is thick, white and fragrant without fishy taste!.

[Milk White Fish Soup] Let you know how to make fish soup milk white and not fishy.

1.Here we use crucian carp, you can also choose other species, scrape off the scales, remove the guts and gills, clean and cut the crucian carp into rounds to be able to lay flat on the plate, so that when fried it is easier to taste.

2.Next, we rub salt evenly on the fish to give it a bottom flavor, pour the cooking wine on it and rub it with your hands, put it aside to marinate for ten minutes so that the cooking wine can combine with the salt to form amino acid sodium salt to make the fish taste more delicious.

3.Tofu a piece of diced, cut tofu from back to front is not easy to stick to the knife. A small piece of ginger, cut into ginger slices; a small piece of white onion, cut into pieces of green onions together, and then grab an anise, prepare a few coriander for later. .

4.Next, we will fry the marinated crucian carp, this step is essential for the soup to be creamy and fragrant. Add vegetable oil to the pan, add hot oil, add cold oil, then drain the crucian carp, and cook the fish for a while. Stick it face down in the pan and keep shaking the wok to heat it evenly.

5.Fry the fish until set, then flip it over and cook the other side of the fish.

6.When both sides are set, add the prepared water to the pan and bring the water to a boil over high heat.Add boiling water to this step, because the fat and fish glue will be separated out in the process of frying, adding boiling water will quickly dissolve the fat and fish glue, and the soup will be creamy white.. If the fish is not fried properly, the fish glue and fat will not be fried and the broth will hardly be thick and white.

7.Bring the water to a boil, then slowly pour in the tofu, cover the pot and simmer over medium-high heat for 10 minutes, after which remove the lid and add the salt. 4g and 2g of pepper, whisking along the sides of the pan to remove any foam. Turn down the heat and cook for another 5 minutes to give the soup flavor.

8.Add cilantro and sesame seeds to taste. If.You can leave out the pepper powder and star anise if you want to have the original taste of crucian carp soup..

Fei had this to say.

1.Frying fish is to heat the pan fully, slide the pan and fry the fish with hot pan and cool oil to avoid the skin breaking and sticking to the pan.

2. When frying crucian carp, there should be no water on the fish, and it must be dried with absorbent paper.

3. Be sure to add boiling water and stew over high heat, this is the key to make the soup thick and white.

This is a delicious and nutritious milk fat fish soup is ready, if you like it, try it.

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