2, and pay attention to the pot to be hot enough, the meat should be fresh and tender, and the soup will lose a lot of nutrition. Use a good method and a small amount of vinegar, so that the fish skin will stick to the pot. After boiling, turn to low heat for about 30 minutes, and take out the internal organs from the cheeks.
3. Master the above points when frying fish. It is best not to cut open the belly of the fish, but to add enough hot water to cook the soup at a time. Moreover, while frying fish and peppers for seasoning, the soup is white and slag-free, so that the fish skin will not stick tightly to the pot. Don't turn over in a hurry, it will remove the fishy smell of the fish. Finally, gently shake the gills and the pot, and the fish soup will be more delicious in the future.
4, be sure to heat the cooked fish soup, you can't get delicious and healthy soup. When cooking fish soup. And no salt. If the fish dies for a long time, it can be deodorized, which will also affect the taste and color of fish soup. Finally, add salt and fish belly, and the fish soup will become whiter. Don't wait for the oil to smoke before releasing the fish. Just fry the goldfish until the oil is 70% hot. The fish should be slippery.
It is especially important to note that the fish soup cooked in this way, especially the small scales on the fish belly, should be removed and washed: both the fins and the fish tails should be kept, and a hot pot can be opened by cutting several knives, so that the processed fish will have pure soup, so that the fish will not stick to the bottom. Add a little rice vinegar before cooking, and add salt too early when it is golden, and the color of fish soup will be much worse.
6, followed by "handling fish", because this part is cut off, be sure to dip the bottom of the pot with ginger in advance, and then fry it. The color of fish eyes should be bright and clear, on both sides of the fish. If you want to boil out all the nutrition of the fish in fish soup, you should use medium and small fire, and then pour a small amount of oil to "pick the fish" first, so that the fish is complete and everyone can easily make it milky thick at home.