If you like clear soup, you can consider perch, separate the bones of perch from the meat on both sides and slice the fish.
Boil the water in the soup pot, add some oil, and put the fish bones in the pot first. When the soup is slightly white, take out the fish bones, put a few pieces of meat (to remove fishy smell), then put the sliced bass meat in a pot and cook it, and finally add seasonings: shredded ginger, salt, monosodium glutamate, pepper and coriander.
(Small perch can only cook about 2 bowls of soup, so pay attention to adjust the amount of water according to the size of the fish; It is best not to add water or pour out the soup during the boiling process, which will affect the umami taste of the soup. )
Yellow croaker, crucian carp, etc The meat is tender and delicious, and it is an ideal tonic for old, weak, sick and lactating women to cook soup.
Fish soup is made by cleaning fresh fish, removing viscera and gills, cutting into small pieces, heating the oil, adding shallots, stir-frying the fish pieces for 2 minutes, adding appropriate amount of boiling water, boiling slowly until the fish bones fall off and the soup is thick and white, then taking out the fish bones, adding salt and dropping some sesame oil.
If you add a few slices of white radish, or drop a few drops of milk and pour some beer when making soup, it will not only increase nutrition, but also make the fish fresh and tender and taste better.
Fish soup is rich in nutrition, and the therapeutic effect can not be underestimated. Moreover, different kinds of fish have different health care functions, so it often becomes the main ingredient of many soups. To give a simple example, carp has the functions of invigorating spleen and appetizing, diuresis and detumescence, relieving cough and asthma, strengthening brain, clearing away heat and toxic materials, etc.
Take it with winter melon and onion soup to relieve edema symptoms; If cooked with a little Fritillaria, it can play an anti-inflammatory role and treat cough and asthma.