What kind of fish should be used for fish soup? What are the tips for making fish head soup?

Fish stew is a very popular dish. Boil the fish soup with high heat, and try not to use low or medium heat, and keep the fish soup boiling. The folk saying "boil tofu a thousand times and fish ten thousand times" is about this. Some people want to keep the fish fresh and don't want to fry it. At this time, you can drop a few drops of animal oil into the boiling water to cook the fish. So what kind of fish should be used for fish stew? What are the tips for stewing fish head soup? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What kind of fish should be used for fish soup?

2. What are the tips for stewing fish head soup?

3. How to make fish soup thick and white

What fish to use for fish soup?

Crucian carp is a common fish that has the effect of strengthening the spleen and eliminating dampness. Crucian carp soup is a dish suitable for patients with esophageal cancer.

Ingredients for crucian carp soup: 1 crucian carp, about 200g, a little ginger, onion, pepper, refined salt and cooking oil.

Method: Kill the fish, remove the scales, gills and internal organs, wash it, chop the ginger into fine pieces and set aside; put the pot on the fire, pour in cooking oil, wait until it is hot, put in the crucian carp, fry both sides until golden brown, add appropriate amount of water and minced ginger, bring to a boil over high heat first, then simmer over low heat for 30 minutes, add pepper and salt and cook for a while.

Efficacy: replenishes Qi and strengthens the spleen, stimulates appetite and reduces reflux, suitable for patients with esophageal cancer who suffer from Qi deficiency.

Dosage and Administration: 1 serving per day, can be taken 3 times, eat the fish meat last.

What are the tips for stewing fish head soup?

1. When washing the fish head, there will be water, which will easily cause oil splashing when frying in a frying pan. You can sprinkle a little salt to avoid oil splashing and scalding your hands.

2. If you don’t want the fish head to stick to the pan and break the skin, you can heat the pan, rub the bottom of the pan with ginger slices, heat the oil, put the fish head in and fry it.

3. If you want the fish head soup to be fragrant and milky white, the fish head must be fried in oil until it turns golden brown, then pour in water and stew it into a white thick soup.

How to make fish soup thick and white

In fact, it is not difficult, because you put the wrong water. The result of cooking with cold water and hot water is different. The secret of making crucian carp soup white is to use boiling water and then control the heat.

1. Let's prepare the crucian carp, and then we have to fry the fish first, so that the fish meat will not fall apart when stewing the soup, and the stewed soup will have a richer taste. We have to fry the fish over low heat, and the time should not be too long, and turn it over frequently, because the fish meat is easy to burn. Wait until both sides are slightly yellow.

2. Then heat a pot of water in the pot, and then put the fried crucian carp in. Be sure to use boiling water, otherwise it will be difficult to make a milky white crucian carp soup. After putting the fish in the pot, you can put a few slices of ginger in the pot to remove the fishy smell.

3. Then bring to a boil over high heat, and when the water boils again, you can add the tofu cubes. After adding them, you can turn to medium heat and simmer for 15 minutes. Remember to use medium heat, not low heat, because we need to keep the water rolling. This is one of the reasons why the crucian carp soup turns milky white. If you use low heat, it will become a clear soup.

4. When you simmer slowly, you will find that the soup is slowly turning white. Then you can add salt and pepper to season it. If you add two drops of sesame oil, the soup will become richer. After adding it, simmer it for a while, and you can serve it when you see that the soup has a pure color. In this way, a nutritious and delicious crucian carp soup is ready, and it is guaranteed to be the same as the one made outside, the soup is milky white. There are only two skills to master for this dish. The first point is that after frying the crucian carp, you have to wait until the water in the pot boils before adding the fish, or you can pour the boiling water directly into the pot. This is the key factor for the crucian carp soup to become milky white, so don't make a mistake. The second point is that many people choose to simmer the soup over low heat, but when simmering crucian carp soup, use medium heat and keep the water in the pot rolling. This is why the color of the crucian carp soup becomes purer.