Secondly, "handling fish": in order to ensure that the cooked fish soup is white and free of dregs, it is necessary to ensure the integrity of the fish. Therefore, when washing fish, the internal organs are taken out from the gills. It is best not to cut open the belly of the fish, so that the fish soup is pure and the fish is complete. Finally, remove the small scales from the gills and bellies, especially the bellies, and wash them clean. It is particularly important to note that both fins and fish tails should be kept, because if this part is cut off, the nutrition of the soup will be lost.
In order to boil out all the nutrients in the fish soup, you can make several cuts on both sides of the fish.
When cooking hot pot, be sure to dip the bottom of the pot with ginger in advance, and then pour a small amount of oil, so that the fish will not stick to the bottom. And it should be noted that the pot should be hot enough, and the oil can be burned to 70% heat. Don't wait for the oil to smoke before putting the fish, so the skin will stick to the pot and the color of the fish soup will be much worse.
When frying fish, use low heat. And while frying the fish, gently shake the pot, so that the fish skin will not stick to the pot tightly. Don't worry about turning it over. When it turns golden, turn it over and fry it. This will not only remove the fishy smell of fish, but also make the fish soup more delicious in the future.
Be sure to heat the cooked fish soup until the fish is golden yellow, and be sure to add enough hot water at a time to cook the soup. And no salt. Adding salt too early will also affect the taste and color of fish soup.
When cooking fish soup, boil it and turn to low heat for about 30 minutes. Finally, add salt and pepper to taste, and add a little rice vinegar before cooking, the fish soup will become whiter, and a little vinegar can remove the fishy smell and improve the taste.
Mastering the above points, everyone can easily make fish soup with milky white meat and delicious taste at home.