Actually, it's not difficult, because you put the wrong water, and the cold water is different from the hot water. The secret of turning crucian carp soup white is to let go of the water, and then you can master the heat.

1, let's treat the crucian carp again, and then fry the fish first, so that the fish will not come apart when stewing, and the stewed soup will have a stronger taste. We should fry the fish with a small fire. This time can't be too long, and you should turn over frequently, because the fish is easier to paste. Wait until both sides are fried and slightly yellow.

2. Then heat a pot of boiling water in the pot, and then put the fried crucian carp in it. Be sure to pay attention to boiling water, if you don't use boiling water, it is difficult to make milky crucian carp soup. After cooking, you can put a few slices of ginger in the pot to stink.

3. Then the fire boils, and when the pot boils again, you can add tofu. After putting it in, you can turn to medium heat and cook slowly 15 minutes. Remember that this is a medium fire, not a small fire, because we have to keep the water rolling. This is also one of the reasons why crucian carp soup becomes milky white. If you use a small fire, it will become clear soup.

4. When you simmer slowly, you will find that the soup turns white slowly. Then you can add salt and pepper to taste, and then add two drops of sesame oil to make the soup richer. After adding, stew for a while. After seeing the pure color of the soup, you can cook it. This nutritious and delicious crucian carp soup is ready, and it is guaranteed that the soup is as milky as the one cooked outside. There are only two techniques in this dish. The first point is that after the crucian carp is fried, you should wait for the water in the pot to boil before putting the fish, or you can directly pour the boiling water into the pot. This is the key factor that crucian carp soup becomes milky white. Don't make a mistake. Second, many people will choose a small fire when cooking soup, but when cooking crucian carp soup, use a medium fire to keep the water in the pot tumbling. This is why the color of crucian carp soup becomes more pure.