The nutrition of fish is very rich, and their therapeutic effects should not be underestimated.As forthe crucian carp soupcan strengthen the spleen, promote urination, harmonize the stomach, and invigorate blood circulation;andwhilethe carp souphas the benefits of diuretic and swelling reduction, promoting lactation, clearing heat, detoxifying, stopping coughing, and relieving shortness of breath.When people cook

fish soup,they often find that sometimes the resulting fish soup is a milky white color, while at other times it is not like this.This is actually because collagen, fish oil, and calcium from the bones dissolve in large quantities into the soup, making it appear milky white. The higher the concentration of dissolution, the whiter the soup will be.So, how can one cook a rich and fragrant fish soup?Master Qu Hao from China's Culinary Association told The Times of Life that not all fish soups can turn milky white; it depends on the type of fish.

To make a clear broth, crucian carp is most suitable because its collagen, oil, and calcium are more likely to dissolve easily.Secondly, to make a clear soup, first fry the fish in oil until both sides are golden yellow before adding water to the pot.While frying the fish, add some chopped scallions and ginger for flavor. A small amount of Sichuan pepper can also be added to remove the fishy smell.Alternatively, a few drops of stock can be added to the boiling soup with fish if you prefer to keep the fish fresh without frying or stir-frying.The key to making fish soup is to use high heat and boil it vigorously. Try not to use low or medium heat; keep the soup continuously bubbling. The saying "thousands of boils for tofu, myriad boils for fish" illustrates this principle.Without adding seasonings, you can also add some Sichuan pepperIt has the effect of removing fishy odors.However, some people want to keep the freshness of the fish meat and do not want to fry it, so they can drop a few drops of into the boiling water when cooking the fish, which can also serve as a substitute.When making fish soup, the key is to boil it with high heat whiletry to avoid using low or medium heat, and keep the fish soup boiling continuously.millingthousand boils of tofu never boil a fish “ ”，.