Fish fillet and pea tip soup

Recipe Recommendations

• flower buds a
• pea tip a small handful
• egg white 25 grams
• dry starch 50 grams
• cooking wine 20 grams
• salt 2 grams
• MSG 2 grams

• light
• quick-boiled
• half an hour
• simple

Steps for Fish fillet and pea tip soup

1

A silver carp, fish head and white radish were cooked in "silver carp head soup". It tasted good, leaving one fish body, pinching the tip of the peas, removing the old leaves and washing it for later use.

2

Remove the black membrane from the fish belly and remove the fishy strings. Lay the fish flat, hold the fish body with one hand, and hold the knife with the other hand close to the fish bone and push the slices of the fish body horizontally. The knife must be sharp enough ~~ Everyone, sharpen the knife first.

3

Use the same method to slice off the fish on the other side. After the slices are finished, it will look like this. Two slices are fish meat, and one piece is fish bone in the middle.

4

Place the fish skin down, hold the fish with one hand, and slice the fish obliquely into fish slices with a knife in the other hand.

5

After the fish slices are cut, grasp the fish slices with cooking wine, starch, egg white, and a little salt, and marinate for 15 minutes.

6

When the water in the pot is about to boil, put the fish slices into the pot one by one.

7

After the soup in the pot has boiled, add the peas to the tip and heat it for a few seconds.

8

The time should not be long, just be slightly hot, and the leaves will turn yellow after a long time.

9

Add a little salt, white pepper powder, take it out of the pan, and serve the soup ~~ Just one word ~

Fish fillet and pea tip soup Make Tips

Recipe Categories

• Kid Friendly Recipes
• Elderly recipes
• Autumn recipes