What fish is suitable for soup?

Using fish to make soup is actually a common cooking method. Fish tastes relatively sweet and fresh, and is rich in protein and trace elements, so using fish to make soup is also a good choice. There are many kinds of fish suitable for making soup, such as crucian carp, black carp, bighead carp, etc. As long as the cooking method is appropriate, the soup cooked out will generally be very rich.

What fish is good for soup?

Crucian carp: Crucian carp soup has the effects of tonifying deficiency, eliminating emaciation, stimulating appetite, invigorating qi and promoting lactation. It is a common tonic at the bedside of the elderly, the weak, the sick and postpartum women.

Black fish: Black fish soup is a common tonic soup for postoperative recovery. It is said that eating black fish is good for wound recovery.

Bighead carp: Generally, freshly killed live fish are used to make soup. As long as the bighead carp is good, the soup will be delicious and the fish meat will also have a sweet taste.

How to make fish soup

1. First, heat the oil in the pan, fry the fish on both sides until slightly yellow, rub the bottom of the pan with ginger slices so that the fish will not break easily. If you use lard to fry the fish, the fish soup will turn white more easily.

2. It is best to add enough boiling water into the pot at once, and use high heat for the first ten minutes. Cold water or low heat stewing will easily cause the protein in the fish to shrink and coagulate, making it difficult to decompose and turn into a milky white color.

3. Add a tablespoon of milk when stewing fish, which not only removes the fishy smell, but also makes the fish meat tender and fresh, and the fish soup is white and delicious.

4. When cooking fish soup, turn to low heat and cook for about 30 minutes after it boils. Finally, add salt and pepper to season. Add a small amount of rice vinegar before serving. The fish soup will become whiter, and a small amount of vinegar can remove the fishy smell and enhance the flavor.

Tofu and black fish soup

2. Cut the prepared large block of tofu into small pieces evenly and blanch them in hot water. Because the tofu has an astringent taste, blanching it in hot water can remove this taste.

3. Heat the wok, pour in cooking oil and heat it, add ginger slices and scallions and stir-fry until fragrant.

4. Add the black fish slices and fry until both sides turn slightly yellow.

5. Add rice wine to remove the fishy smell, add appropriate amount of boiling water and a few drops of vinegar, bring to a boil over high heat, and continue to cook over medium-high heat for about 10 minutes.

6. Put the tofu into the pot and continue steaming over high heat for ten minutes.

7. Finally, remove the onion knots and ginger slices, add salt and pepper to season, sprinkle with chopped green onions and serve.