acid soup fish
By MeggieWalker
I love fish in sour soup, sour and spicy, the meat is delicious, and the soup is delicious!
Recipe Recommendations
- grass carp appropriate amount
- tomato appropriate amount
- soybean sprouts appropriate amount
- lotus root appropriate amount
- kelp appropriate amount
- bamboo shoots appropriate amount
- potatoes appropriate amount
- bean skin appropriate amount
- parsley appropriate amount
- salt appropriate amount
- pepper appropriate amount
- hot and sour
- burn
- three-quarters of an hour
- ordinary
Steps for acid soup fish
1
Wash the soybean sprouts and remove the roots; peel and cut the fresh bamboo shoots into oblique blades; peel and slice lotus roots and potatoes; soak the bean skins in warm water and cut into diamond-shaped slices; slice ginger, cut into sections, and cut into sections for later use.
2
Blanch the tomatoes in boiling water and peel them.
3
Cut the kelp into strips and tie knots for later use.
4
Blanch the soybean sprouts in boiling water until soft.
5
Remove and add bamboo shoots, lotus roots, and seaweed knots to blanch slightly.
6
Wash the grass carp, remove the internal organs, gills, and scales, and cut into sections.
7
Put the oil in the pan on fire and cook until it is 50% hot. Add ginger slices and spring onion segments and stir-fry until fragrant. Add tomato pieces and stir-fry to produce red oil.
8
Add appropriate amount of red sour soup and stir fry a few times.
9
Pour in appropriate cold water.
10
Add seaweed knots, soybean sprouts, lotus root, bean skins, bamboo shoots, and litchal oil to the red soup, and bring to a boil over medium heat.
11
Season with salt and pepper.
12
Change to low heat and add the fish head and cook for 3-5 minutes, then add the fish segments and cook for about 15 minutes until the fish is cooked.acid soup fish Make Tips
Dip: Put the dried peppers in a non-frying pan, stir-fry over low heat until the dried peppers are black and red, and mash them into chili powder. When serving, add the red sour soup of boiled fish, chopped chives, and drizzle with a little Litsea oil.