Wash the first silver carp in the Great Lakes, divide it into two parts, add onion, ginger, clear water and seasoning, first boil it with strong fire, skim off the floating foam, then cook it with slow fire for two hours until it is as white as milk, then add tofu blocks and cook for a while. ?

Put some lettuce in the pot. ?

The fish is tender and smooth, and the modesty of tofu and lettuce is very comfortable to drink. ?

2. River crucian carp soup?

Take a fish weighing more than half a catty, fry both sides in an oil pan, add ginger and onion, and sprinkle with some shrimp skin, yellow wine and ham. ?

Simmer for an hour until the soup is milky white. Sprinkle some chopped green onion when serving, which is pleasing to the eye. ?

Tip: If time is short and the soup is not full, you can quietly add some coffee partners, and you can immediately confuse the real with the fake. )?

Put some radish in the pot in winter, it tastes better and has a peasant flavor. ?

3. Fish head vermicelli soup?

Wash the first silver carp in the Great Lakes, divide it into two parts, fry three or five small peppers, fry two or three garlic, and then push the fish head into the pot. When the fish head is golden yellow, add onion and ginger seasoning and water, then add some soy sauce and light soy sauce, and a little sugar. ?

Stew until the soup is red and bright, push in the vermicelli, take out the pan and sprinkle some garlic leaves. ?

The fish is delicate, the skin is elastic, and the soup is spicy and delicious, but it doesn't flush the throat and is absolutely appetizing. ?

4. Shrimp and firewood soup?

Although shrimp and fish are small, it is a great comfort to live in the plain cold after being dried with heavy salt and fried. ?

Buy three or four strips of fresh shrimp firewood, stir-fry, add water, onion ginger, yellow wine, seasoning, a little sun, and cook for more than ten minutes. ?

The fish is fresh and tender, the soup is milky white, cheap and good, and it has a strong taste at home. ?

5. saury and bamboo shoot soup?

Wrap two or three swordfish in gauze and cook until rotten. Take out the fish bones, add seasonings such as onion, ginger, yellow wine, etc., then add bamboo shoots and peeled radish to cook slightly, and pour a little lard when taking out the pot. It tastes fresh. ?

6. eel shredded egg soup?

Wash the bones of Monopterus albus, put them in a casserole, add one garlic, one onion and one ginger, pour two or two pieces of yellow wine, add enough water, hang them on slow fire for eight hours, then take out the broken bones of Monopterus albus, and keep the soup. The next day, burn the fish fillet preserved egg soup, or cook the shredded egg soup of Monopterus albus, and sprinkle with a proper amount of coriander powder, which is delicious. ?

7. coriander yellow croaker soup?

Six or seven small yellow croaker, blanch in boiling water and scrape the fish off with chopsticks for later use. ?

Heat the pan, pour a little oil, stir-fry shallots and ginger, add the soup cooked with mussels and fish bones the night before, add scallops or scallops, add some minced chicken feathers, push the fish in after boiling, then beat an egg, thicken it, put it in a sea bowl, sprinkle with minced coriander and ham, and sprinkle with a little pepper. It's very delicious. ?

The key to this soup is thickening, not too thick easily. If it is thick, it will be like paste and will not agglomerate. It is not easy to be too thin, and it has no shape like juice. ?

Thin and thick, smooth and tender, moist and cool. ?

8. Sliced black fish soup?

Slice the middle section of snakehead, cook the head and tail of snakehead into the original soup, and then soak the fillets in the soup. ?

Fish soup is fresh, fish is tender and nutritious.

Fish soup is rich in nutrition, and the therapeutic effect can not be underestimated. Moreover, different kinds of fish have different health care functions, so it often becomes the main ingredient of many soups. To give a simple example, carp has the functions of invigorating spleen and appetizing, diuresis and detumescence, relieving cough and asthma, strengthening brain, clearing away heat and toxic materials, etc.

1. If it's whole fish stew, you can fry the fish on both sides first. After the fish is fried, add ginger and cooking wine until fragrant. Add cold water and bring to a boil. Don't turn the fish until the water boils. Cook slowly until the soup turns white, add a little vinegar, add salt and chicken essence before cooking, and sprinkle with chopped green onion.

2. If fish fillets are used to make fish soup, you can fry ginger slices in oil first, add cooking wine and put cold water. You must wait for the water to boil before you put the fish in the pot.

In addition, if there is no ginger at home, you can use coriander instead. The method is to fry both sides of the fish until they are slightly yellow, boil them in cold water, add some parsley, and take out the parsley after cooking.

4. Add auxiliary materials. For example, Pleurotus eryngii and Pleurotus ostreatus all have the function of enhancing fragrance and refreshing. Pleurotus eryngii has thick meat, crisp texture and light almond flavor.

5, add white wine, you can add a little white wine after the fish is stewed, the deodorization effect is very good, and there is the smell of wine.

6, chopped green onion and vinegar are the best seasonings to remove the smell, you can put more!