Goldline fish soup
By VicentaLakin
Small gold-line fish in marine fish, with low fat content, high protein and calcium, are well suited for soup, fried or red-hot, and eat a little bit more troublesome, with a lot of stings. The cooks often buy it home to make soup, the well-cooked soup is evenly mixed, the slag is filtered out and the rich soup-breathed children are able to eat without fear of stinging their throats and eating relatively safely. During the winter, the skin is dry, and more fish soup can dry and warm。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- senior
Steps for Goldline fish soup
1
The gold-lined fish removes the scavengers, gills, removes the internal organs and the fat and black membranes inside the abdomen of the fish, washes the leaching water clean, and transfers a spoon of salt to placate the fish and pickle it for about 15 minutes
2
Hot pots, with appropriate quantities of oil, once again drying up the water on the fish and placing it in the frying pan with slow fire
3
Celery, ginger, onions and fragrances are purified and shredded
4
Gold-lined fish fry to two-faced yellow
5
(b) Water in soup pans of about five bowls, with ginger-mock boiled
6
(b) Put the cooked fish in the soup pan and cover the fire for about 30 minutes
7
(b) Boiled and white soup with pepper powder
8
(a) The introduction of salt, chicken powder
9
Finally, the celery, the onion, the fragrance, the mix, the filtration, the slag, the drinkGoldline fish soup Make Tips
Cooking Tip: After cleaning the golden threadfish, marinate it with salt for a few moments. This ensures it doesn't stick to the pan when frying and makes the resulting soup more savory, sweet, and rich. Celery and cilantro help remove fishy odors and enhance the fragrance. You can also add a bit of pork liver or a fried egg to the soup to boost nutrition and add layers of flavor~