Is hot water or cold water used for stewing fish head soup? Why is hot water used for stewing fish head soup?

Many people like to drink fish soup. Once it is cooked, it tastes delicious! When it comes to stewing fish soup, there are many things to know. You can use the fish head to stew the soup, or you can use the whole fish to stew the soup. Have you noticed that the fish head is indispensable, mainly because the fish brain contains the most comprehensive and richest nutrition. So should you use hot water or cold water to stew fish head soup? Let's take a look at the relevant tips in this regard!

Contents of this article

1. Should I use hot water or cold water to stew fish head soup?

2. Why do we use hot water to stew fish head soup?

3. Detailed steps for stewing fish head soup

Should I use hot or cold water to stew fish head soup?

Use boiling water.

I didn't know that I always put it wrong before, no wonder the fish soup is not fresh but fishy. I used to think that stewing fish soup is similar to stewing pig's trotters, both of which are to add cold water. Later I realized that I was doing it wrong. When the fish is fried, the correct way is to add boiling water, so that you can stew a milky white and delicate fish soup.

Why do we use hot water to stew fish head soup?

This way the food will be fresher and the color will be more beautiful.

The key to fish soup is "freshness". If it doesn't have freshness, there is a lot to learn when it comes to stewing fish soup. Many people like to drink fish soup. If it is well done, it tastes delicious. But if it is not cooked well, the taste of the stewed fish soup will be relatively poor and it will easily have a fishy smell. If you want to stew a fresh and tender fish soup, you must master the cooking techniques. For example, in the process of stewing fish soup, whether to add cold water or hot water is the key to determining whether the fish soup is fresh or not!

I believe that many people, like me, pour cold water into the soup after it is boiled for the first time. Adding cold water will increase the heating time, and they think that the flavor will be stewed more intensely. In fact, this is a wrong approach. The correct approach is to add hot water. If you pour cold water directly, the fish meat will become loose and have a fishy smell. When the fish meat comes into contact with cold water, the nutrients in it will be affected and it will emit a fishy smell. Even adding ginger may not be able to cover it up!

Detailed steps for stewing fish head soup

Ingredients: A fresh bighead carp head (make sure to buy freshly killed fish heads, otherwise the fishy smell will be very strong), a piece of handmade tofu (do not buy boxed tofu, handmade tofu is more flavorful when stewed), some green onions, ginger, garlic, salt, pepper, etc.

practice:

1. Cut the fish head in half with a knife, rinse it with clean water, remove the black film and gills inside the fish head, take an appropriate amount of salt, rub it evenly on all parts of the fish head with your hands, marinate for five minutes, and then wash it again with water (this can effectively remove the fishy smell).

2. Rinse the tofu with clean water, cut it into small square pieces with a knife, put it in an empty bowl, add appropriate amount of salt and clean water, soak it for about fifteen minutes, remove it and drain the water for later use.

3. Heat the pan over high heat, add a little cooking oil (lard is best) into the pan, wait until the oil temperature rises to about seven layers, pour off the excess cooking oil, then pour in an appropriate amount of cooking oil (this will ensure that the fish head does not stick to the pan when frying). After making sure the pan and oil are hot, put the fish head into the pan and fry over high heat until both sides of the fish head are golden brown.

4. Pour enough boiling water into the pot (it must be boiling water, so that the fish head soup will be milky white), continue to boil over high heat, cover the lid, and simmer over medium-low heat for about fifteen minutes.

5. When the time is up, open the lid, put the fried tofu, ginger slices and garlic into the pot, add a little pepper and salt to season and remove the fishy smell, then cook over high heat for about one minute, sprinkle with coriander and chopped green onion, and serve. The delicious fish head tofu soup is ready!