When is the right time to put fish in fish soup? Why do you put fish in fish soup first?

We all know that there are many ways to eat fish, and fish stew is a very popular way to eat it. It tastes delicious and nutritious. Eating it in moderation is good for the body. Many people like fish stew. So when stewing fish soup, should you add water or fish first? Let's take a closer look!

When stewing fish soup, should you add water or fish first?

Put the fish first and then the water, because the fried fish is not only more fragrant, but the soup will also be thicker and not fishy.

Remove the scales from the fish, rinse the gills and black membrane on the internal organs, make three cuts on both sides, and marinate with ginger slices and cooking wine for five minutes. Heat oil in a pan over high heat and put the fish in. After the fish is shaped, turn it over and fry until both sides are slightly golden brown. Pour in boiling water and add ginger slices. After boiling, cook on medium heat for fifteen minutes. Add salt and pepper to taste, sprinkle some chopped green onions, and the milky white and nutritious fish soup is ready.

Why put fish first when stewing fish soup

Because no matter what kind of fish it is, there will be some fishy smell. In addition to proper cleaning, using oil + onion, ginger and garlic can remove the fishy smell, extract the nutrients of the fish, and allow the fish to undergo Maillard chemical reaction under high temperature, making the aroma more intense.

With the seasoning of scallion, ginger and oil, the fish soup will taste better and can be stewed into a white and thick fish soup later.

Fish soup recipe

The method is as follows: Ingredients: 250g crucian carp, 250g tofu, two scallions, some ginger, some salt, and some water. Serves two people

step:

1. Kill the crucian carp, clean it, and make a few cuts on the fish body with a knife, and set aside;

2. Cut the tofu into cubes, slice the ginger, cut the green onions in the middle, leaving the white part of the green onions intact, and cut the green onions into small sections for later use;

3. Add 1.5-2 spoons of oil to the pan, put the fish in after the pan is hot, fry on low heat until both sides are golden brown, turn the fish aside, add the scallion and ginger, stir-fry until fragrant;

4. Add freshly boiled water, enough to cover the fish body. Add more water because it will take some time to cook. If you like to drink soup, add more water.

5. Cook over high heat for 15 minutes. A high heat will make it easier to produce white soup. Then add tofu and cook over medium heat for another 10 minutes.

6. Add salt 5 minutes before serving, and pepper if you like. Sprinkle chopped green onions half a minute before serving, cover the lid, turn off the heat after a while and start eating.