<h1 class="pgc-h-arrow-right" data-track="1" > stewed fish soup, the most taboo to directly add water to stew, keep in mind 2 tips, fish soup milk white, delicious and fishy</h1>
In recent days, the country has cooled down, except for a few areas that are still a little hot, other places have begun to wear thick clothes, and the northeast has dropped below 0 degrees in the past two days. This temperature, I dare not say that it is still autumn, I believe that it is entering the cold winter waxing moon.
The temperature is so low and so dry, it is particularly easy to catch a cold, so I recommend that you drink more soup. Anyway, I am fine at home, I like to stew soup and drink, to add water and nutrition to the whole family. Among them, fish soup has high nutritional value, low fat content, cheap price, delicious taste, and is one of my favorites.
Fish stew soup is certainly delicious, but why can't many people stew this taste? The stew is either fishy or the color is very light and looks like an insatiable sight. In fact, stewed fish soup, is not directly added to the water stew, only remember 2 tips, stew out is milky white, and the taste is delicious.
<h1 class="pgc-h-arrow-right" data-track="15" > [fish stew].</h1>
Recipe: Fish (crucian carp), white radish/tofu, green onion and ginger, salt, cooking wine, vegetable oil
1, generally I stew fish soup, that is, with crucian carp to stew, in the market is also easy to buy. Dispose of the crucian carp clean, otherwise it will be easy to have a fishy taste, after processing it, then clean it, and marinate it with cooking wine and ginger if you have time.
2, prepare a white radish below, or prepare a piece of tofu, put what you like to eat, cut well and set aside. There are also green onion and ginger is also a must, can play a good role in fishing, we cut the green onion and ginger also.
3, the next pot to burn oil, this is a very critical step, that is, frying fish.
4, when the oil is slightly hot, we wipe the moisture of the crucian carp skin clean, and then put it into the oil pot, don't worry about flipping it after putting it in, and then we will flip it again after the stereotype, fry both sides until golden brown, slightly charred, you can, so that the stew is more fragrant, and it is not easy to scatter when stewing.
5, then we are ready to pour water into the pot, start to stew, then the question comes again, whether to use hot water or cold water? Be sure to use hot water to stew a beautiful, creamy color, add hot water, put the onion and ginger in, and then a little cooking wine, cover the pot lid and stew.
6, stew for about 20 minutes, and then open the lid of the pot you will see, the color becomes a little milky white. At this time, we put the white radish or tofu in, continue to simmer for 10 minutes, open the lid again, the soup becomes particularly delicate and milky, and finally add salt, season and turn off the heat.
Tips:
Stew fish soup, remember 2 tips, the first is to fry fish, the second is to stew with boiling water.