1. Because I live in the mainland, I rarely buy fresh yellow croaker, and I usually eat frozen products. First, treat the yellow croaker. Thaw the yellow croaker naturally, remove the scales and internal organs of the fish, rinse them well, and cut them into two sections with a knife.
2. Heat up the pan and heat the oil, add the yellow croaker to fry. Fry it first. This is a small trick to ensure that the white fish soup is cooked quickly.
3. Fry the brown on both sides, add green onion, ginger, garlic and stir fry for a fragrant flavor.
4. Pour in hot boiling water, and the pot will be a thick soup as white as milk. Add appropriate amount of salt, vinegar, and MSG to taste.
Minger's summary: 1 If you want to quickly cook a thick soup as white as milk, you must fry the fish.
2 If the fish soup is not fishy, it is best to boil the fish soup in boiling water.
3 Put the salt when it comes out of the pot at the end to ensure the freshness of the fish.