Blackfish soup
By VicentaLakin
they say fish soup tastes good, but you can cook good fish soup with a few tricks. first, the fish will be fried, so the soup will have the white effect of milk and the fish will not rot. second, when the fish are cooked, the water that runs into the pot must be hot, and if cold water is added, it is difficult to make white soup. thirdly, it's the secret to turn the stew into a fire. not only does black soup do so, but so do other fish soup. black fish bones are low, meat-bearing and nutritious, higher than chicken, beef protein, fat, 18 amino acids, etc., and calcium, phosphorus, iron and vitamins are essential to the body! the most common is black fish tofu soup. how about black fish and green today? the black fish, with little or no thorns, may not be reassured that the fish will be squeezed again with the hand of a small baby before eating fish。
Recipe Recommendations
- black fish art. 1
- green vegetables 10 trees
- edible oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
Steps for Blackfish soup
1
Fresh black fish. Black fish bleeds, decorates, and washes. Cut open from the middle of the fish body and cut into small sections。
2
Put a little oil and heat in the frying pan and put it on both sides。
3
Add good onions and proper hot water。
4
Scramble the fire, with 10 minutes of slow stew from soup to milk white。
5
Scratch the cabbage. Join the fish soup。
6
The fire boiled for three minutes, with a little salt, and the delicious fish soup made。
7
It's not too much. Just a bowl of rice. If you follow the three points above, the soup is not white, me. I am. I'll leave it to you