Fish head tofu soup, how to stew a milky white soup base is the key.

Tips for stewing milky white fish soup! ?

How to Stew Fish Soup —— Tips for Stewing Fish Soup

1: Ensure the integrity of fish.

In order to ensure that the fish soup is white and slag-free, it is necessary to ensure the integrity of the fish. When handling fish, first take the internal organs out of the gills, then remove the small scales on the gills and stomach and wash them clean. It is best not to cut open the belly of the fish, so that the fish soup is pure and the fish is complete.

It should be noted that both fins and tails should be kept, because if this part is cut off, the nutrition of the soup will also 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.

Fry the fish before stewing the soup.

If you want to stew a milk-flavored soup, the ingredients should be rich in fat and soluble in protein, but the fat content of fish is low, so you should fry it in oil and add some oil manually before stewing the soup. When frying fish, use medium and small fire, while frying fish, gently shake the pot, so that the fish skin will not stick tightly to the pot. 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.

Tips for frying fish:

Boil the pot with ginger, and then pour in a little oil so that the fish won't stick to the bottom. Put the fish in when the oil is 70% hot. 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.

3. Heat fish soup

After the fish is fried, add enough hot water to stew the fish soup. Add salt and pepper to taste before cooking. Don't add salt too early, or it will affect the taste and color of fish soup. In addition, adding a small amount of rice vinegar before cooking will make the fish soup whiter and can also be used to deodorize.

4. Stewed fish soup with big fire

It takes a big fire to make milk soup, so that the soup is always boiling. Boiling water continuously breaks down fat into very small oil particles, which are dispersed in the soup. Large oil particles become smaller and smaller, and small oil particles become smaller and smaller until they are broken into very small fatty oil particles.

Protein dissolved in fish meets the oil particles, and wraps the small oil particles inside, so that the fat that was originally insoluble in water is evenly distributed in the soup, while the soup cooked by fire constantly breaks the fat and is surrounded by protein, which will present attractive milky white under the refraction of light.