Ropfish soup
By VicentaLakin
A weekend walk to the outskirts of the city, fishing on farms, pulling radish, fresh organic vegetables are very sweet. Bring the whole fish back and use the fish head for soup and fresh carrots. Made a very simple, winter-compliant roll soup. There's no sauce, it's sweet and delicious。
Recipe Recommendations
- fish head one
- fishtail art. 1
- white radish 800 grams
- peanut oil 3ml
- salt 4 grams
- ginger 5 grams
- coriander 10 grams
- cooking wine 2ML
- soy sauce 2ML
- salty and fresh
- stewed
- half an hour
- senior
Steps for Ropfish soup
1
Preparation of food: fish head, fish tail, radish
2
Fish heads, fish tails, cleaning of dry asphalt, salt, oil, wine, raw pickle for five minutes
3
USE THE TIME OF PICKLED FISH TO GRAZE WHITE CARROTS INTO SILK; PS: A KNIFEWORKER CAN CUT SILK
4
Hot pots, pour oil, pick up fish headtails and fry them with a little ginger-sniff to yellow
5
The casserole is boiled open and put in a good frying fish tail for five minutes
6
And add the radish to it and make it for three minutes
7
Salt, cilantro, just a little bit。Ropfish soup Make Tips
1. Fish head soup may be bought without fish tails; 2. radish shall be fine and may be made of fish before radish; 3. chowder soup shall be better。