How to fry fish to make a milky soup?

When cooking fish, if you want to make a milky soup, you must pay attention to frying both sides of the fish in oil before entering the pot, and you must add some light-colored aniseed when stewing.

I had a nutritionist's class before, and the teacher in charge of replacing us was a national first-class nutritionist. As a mother-in-law, she once served her daughter-in-law, so she explained to us how to cook white and delicious fish soup with milk.

Otherwise, in the process of stewing fish soup, first of all, don't marinate fish with cooking wine or thirteen spices, because the ingredients in these materials you mentioned are all dark. If you want to eat braised fish, you can add these things first If you want to steam or stew, don't add these ingredients.

Wash the fish after the accident and let it dry for five minutes to control the blood left in the stomach. And taking blood out can effectively control the smell. After drying, add a little soybean oil and peanut oil to the pot. Do not use excessive heating temperature. When it's hot at seven or eight, grab the fish tail and fry it in the pot for a minute or two. After frying, you can see that both sides of the fish are slightly yellow.

Then find an iron pot and pour a thermos of hot water directly without onion, ginger and garlic. Add onion, ginger and garlic, onion is onion, ginger is ginger slice and garlic is garlic cloves. Don't put seasonings such as soy sauce and yellow sauce. Always put some fragrant leaves, angelica dahurica, cardamom and fennel, which are lighter in color and can turn fish soup into fennel. Although these star anises are light in color, they can effectively remove the fishy smell from fish.

Especially before cooking, you can drop a few drops of sesame oil to improve the taste.