The Western bass bone is high
By VicentaLakin
The recipe for private foods is the traditional Chinese-style, and the western-style soup is the required top soup, which makes a lot of delicious dishes. The bones of the catfish, together with some of the cuisine soup, are a little tastey, and here's a pot of "Piral food recipes -- Western skeletal skeletal soup" to be shared slowly with our dear food friends
Recipe Recommendations
- fish-flavored
- stewed
- an hour
- simple
Steps for The Western bass bone is high
1
Onions。
2
The head of the onion, the tail, the skin, just cut it in half。
3
Carrot。
4
Carrot's head, tails off, skins cut off with a skin cutter, and cut into a section (the width is at its disposal)。
5
The celery6
Handled onions, carrots and occupant incubations。
7
Bones of the bass. One end
8
It's in the back-up dressing bowl, and it's in the mackerel wash. ♪ First time clean ♪
9
After cleaning, it's about three, four times。
10
A spare bowl with a leak drys the bass。
11
a boiler to prepare soup, pouring into the herring and pouring into 1,500cc. (the amount of water is discretionary, the soup is thicker, water is reduced by 100-200cc)
12
And in the order of the second onions, carrots, occupant twigs。
13
pour white wine 60cc and start with a fire。
14
After boiling, it becomes a small fire. The spare bowls are filled with water, and with spoons a layer of white dross is lifted up, and the dross is poured into a bowl filled with water. I'll be fine with that
15
Put on the lid and hold it for 50 minutes。
16
And the drosses in the bowl were raised from a white layer above the soup. "No use, fall down"
17
It's been a while
18
There's a spare bowl with a leak, with a paper towel (or gauze)。
19
The well-oiled catfish soup fell in. The rest of the fish bones, the onions, the carrots, the occupant's troughs are not used
20
Fish soup
21
The finished chart。
22
The finished chart。
23
The finished chart。
24
The finished chart。The Western bass bone is high Make Tips
Notes:
1. Feel free to adjust the type, weight, and size of the fish, as well as the quantity of ingredients.
2. Anything other than white wine is fine.
3. If you don't have parsley, use Italian parsley or celery stalks.
4. In step (15), the soup may sometimes boil over. At this time, simply lift the lid and cover it again. Alternatively, use a spoon to pour the soup into a spare bowl; wait for the liquid in the pot to reduce, then pour the liquid from the bowl back in.
5. For filtering the stock, paper towels or gauze will do.