Smelt soup

Recipe Recommendations

• crucian carp art. 2
• salt 2 tablespoons
• laojiang 1 block
• vegetable oil 50 grams
• pepper More than 10 capsules
• aniseed one

• salty and fresh
• cook
• an hour
• ordinary

Steps for Smelt soup

1

The soupfish will be fresh and freshly slaughtered, and its internal organs will be removed and removed, and the water will be cleaned, dried or the water of the body will be wiped from the kitchen tissue。

2

Put more vegetable oil on the bottom of the pot. It'll be a little more than a chowder. In the case of peppers and pyrotechnics, the scent of peppers is blown out for about three minutes。

3

The leachate is placed in a hot oil pan with a small fire of three to five minutes. We'll turn the other side when we're done. The oil in the pan after the fish is splattered. Be careful not to get burned。

4

When the fish are cooked, another pot is made, their oil is thrown out, the fish is put into the casserole, water and ginger chips are added, and the fire continues in flames for five to eight minutes, 40 minutes to the left and 40 to 45 minutes to the left。

5

It is best to have half-opening lids at the beginning of the fire, with a 40-minute turn and full lids on, as long as the soup doesn't come out! Ten minutes before the pot comes out with two spoons of salt. If the casserole is small, two casseroles are about a pound or so, if the casserole is larger, if you want to make more soup at once, three casseroles are more appropriate, if the casserole is small and a large pot of water is not enough to make a white casserole soup! If you want to put tofu in the soup, you can put tofu in the casserole with a tofu. If you want to join the radish, you can do it about eight minutes before it comes out

Smelt soup Make Tips

Recipe Categories

• Seafood Recipes
• soup recipes
• maternal recipes
• Autumn recipes
• Winter recipes