Blackfish soup
By VicentaLakin
Black fish are used as a medicinal tool, which is fresh from bruises, nourishment, etc. The use of black fish, after surgical operations, is re-blooded by raw muscles, promotes healing of wounds and has a very rich nutritional value. Black fish tastes heavy, two hours of white wine and salt and a little bit of oil to fry it, and then it doesn't taste at all
Recipe Recommendations
- black fish 1250 grams
- oil 30 grams
- yellow wine 30 grams
- salt 5 grams
- ginger 10 grams
- shallots 10 grams
- liquor 1 tablespoon
- white pepper a little
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Blackfish soup
1
Prepare the sauce
2
Black fish will be killed and purified into thick pieces with 3 grams of salt and a spoonful of white wine, half of which will be mixed with ginger chips for two hours before they're washed with water and dry water
3
Oil in the pot
4
The hot-oiled fish face down the pot
5
It's a little yellow on both sides
6
Cook the wine
7
When you're in the water, you're in the soup pan
8
Cover the fire
9
And then when it's burned off, it'll be covered and turned on for 40 minutes
10
Add salted flavors
11
Put out the fire after a little white pepper