Fish soup
By VicentaLakin
Home on the bright side of the lake, the Great Canal of Kyoto. The ancient canal, which is the first choice of the merchants to go to Gangnam, left behind some of the legends of Kandang. It also enriches the eating culture. The whole fish dinner with the lake fish is a great show for the lake cook. Fish soup is one of them which is rich in nutrients. It's good for the old and the young. I'm in his country and I'm doing this。
Recipe Recommendations
- black fish 600g
- eggs bis only
- onion 6G
- Jiang 6G
- coriander 1
- white cooking wine 1 spoon
- white pepper 3g
- chicken essence 3g
- starch two spoons
- white vinegar a spoonful
- sesame oil a spoonful
- oil 10g
- salt 4g
- salty and fresh
- quick-boiled
- three-quarters of an hour
- ordinary
Steps for Fish soup
1
clean up the black fish, cut it up from the tail, cut it down, removed the skin of the fish, and formed about two millimeters thick。
2
Cut the onion into pieces, ginger into silk, fragrance。
3
When the eggs are opened, a spoon and a half of starch is put in the bowl, and the tablets are smoothed down, two grams salted, and half a spoonful of wine for 15 minutes. Put the water in the pan, heat it up, and then put the fish in one by one, and then float it and get cold water. It's cold and dry。
4
Pair the yolk, heat the pan with a little oil, pour the egg yolk, shake the pot down the bottom of the egg so that the egg can squirt the bottom, get the edge off the fire, and then cut it like an eye。
5
In the boiler, the onions are boiled, two bowls of onions are added to the soup, and fish chips, eggs, peppers, salt, and half a key of wine are added to the pot. When you open the pot, you use half a spoonful of starch and a little bit of water. Turn off the fire and get jealous。
6
Out with soup bowls, oil and fragrance. The fish are soft and smoothFish soup Make Tips
Don't cook fish too long, it'll float, it's too long, it's bad taste。