Delicious Spanish mackerel soup
By MiguelHamill
Ingredients: leek,Spanish mackerel,green onion,ginger,water,oil
Recipe Recommendations
- Spanish mackerel a
- leek appropriate amount
- ginger appropriate amount
- green onion appropriate amount
- water appropriate amount
- oil appropriate amount
Steps for Delicious Spanish mackerel soup
1
A Spanish mackerel, wash it, remove all the things in the stomach, cut the fish into sections, 5-7 cm thick, and control it to dry (you should squeak when you don't listen to frying the fish).2
Appropriate amount of leeks, just one or two, wash them and cut them into small pieces, about 5 centimeters long.3
Cut shredded green onions and shredded ginger.4
To heat the pan, pour a little oil, which is about the same amount as you usually do when frying. It is best to lift the pan and shake it so that the oil can be evenly attached to the pan (it will not easily stick to the pan when frying the fish later).5
Put 1/3-1/4 of the total amount of shredded ginger (you must put it if you are told, it makes sense). When putting fish pieces, you can put 4-5 pieces, or if the technology is limited, put three pieces. Lower the heat slightly and don't flip it immediately (if you don't listen, you won't have any delicious fish in a while).6
After about a minute, turn the fish and the fish on both sides turn white. Pick it out for later use, and follow the above steps for all remaining fish pieces.7
After frying the last pot of fish, you can add shredded green onions and shredded ginger without pinching it out, then add appropriate amount of water, turn on high heat, boil the soup, and then heat on medium heat (make sure the soup is always open, that is, boiling state). Just boil it for 10 minutes, and it will be ok when the soup turns into the color of milk.