Blackfish soup

1

Let the fish salesman help me kill, chop off the fish head and bring it home for cleaning. I don't know. It's all slimy, all sticky. I washed it four times before it was done. For the first time, the body of the fish was covered with salt, then washed with running water, and for the second to the fourth time, the body of the fish was washed with a ball of steel wire, with the intestines, gills, and blood washed. When there's no slime left, we'll dry it up。

2

Washed fish on the tablet, right hand with a knife, left hand with the body, I pressed it with a clean rag. It's smooth. I'm not strong enough to get a good picture. The knife pushed close to the head of the fish, and half of the fish split up, flipped over and cut off the other half. Put the pieces of fish on the board, hold the knife in the right hand, press the fish in the left hand, slash the knife into a 45° C corner gently push the knife, and the lower the piece of fish, which needs to be sharper and cut up, the bigger the fish, it's like a piece of butterflies。

3

A good piece of fish, and the rest of the fish bones. They're in the bowls, with salt, raw smoke, pepper powder, starch, gently scratching. Put the film in the freezer for 15 minutes

4

Hot pots of cold oil, fish bones boiled to yellow on both sides, smelled like smell, followed by the pot, soaked into vinegar and continued to fry。

5

Tofu, clean up. Cut into small squares and make a pot with water。

6

The fire opened and the little flaming pot boiled until the soup was slightly milky, put in the sliced tomato tablets and continued to boil。

7

Turn the fire, put the pickled fish in the fish soup in one piece, or the fish will taste different. Compulsive me, counting, 30 pieces in. Ha ha, then turned to the fire and burned。

8

And when it is burned, a small amount of pepper shall come out of the pot. Actually, it's supposed to be a little starch. I looked back and the starch was gone, so I just omitted it. When it's made, I'm heavy, so I don't need salt anymore. Fish soup itself is beautiful, so it doesn't have to taste and chicken。

9

We make a pot, we can eat。

Note that boilers must be boiled with open water, not cold water, so that the protein in fish can be fully dissolved. It's good to make fish soup, and it's good to choose the mixed oil of plants and animals, and it's good to let go of the water, and onions don't blow up first, because it's hot, it's easy to make onions and ginger black, so the soup's all black, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's good, it's bad. And when a piece of fish is cut and its bones are removed, the knife needs to be sharper, it doesn't take much effort to cut, and it's pretty. First scholars have to be careful, be gentle, slow, don't cut. Or, like me, with a rag, you can protect your hand, except for the smooth. 'Cause fish stabs hurt hands and it'll get inflammated。