Double yellow soup
By VicentaLakin
The yellow stingfish, known as the yellowfish, the yellow ace, the yellow toothfish, the acetal fish, known as the duck bark in Hunan, has become a famous scallop, a wild fish, with yellow in its body, a slime in its body, a thorn in its back fin and a thorn in its abdomen, of which three are one. It's got a single prick on its back, it's easy to strut, it's paralyzing, it's irritating the skin, it's painful, but it's fine, it's delicious, it's non-bone, it's nutritious and it's very popular with consumers.
Recipe Recommendations
- fish-flavored
- cook
- ten minutes
- simple
Steps for Double yellow soup
1
(b) Cleaning of two to three dry water spares for about 20 minutes of hot water for the vealing and yellow flowers
2
The yellow stinger is cut out of his belly, his body is removed from his body, his back is stubbed for two days
3
Garlic onions clean up and swirl
4
All the food is ready
5
(a) Ingestion of edible oil in the pot, when the oil is burned and placed in stinged fish
6
The fire makes the yellow stingy fish smell, then turns over the other side;
7
Put in good garlic, blow it up, and don't let it go
8
(b) Add a proper amount of fresh water fire to boil the small fire and pour it into milk and white and put it in salt
9
When the soup is white, it's put in the bubbled tubs and veggies
10
One more minute to boil and put in onions, ginger
11
The milky white fish soup is ready, the stingy fish is fresh, and there's no need for too many spices
12
Please take a closer look at the little tip